It's actually the water content that causes the large, open crumb. Doughs that have a higher hydration are more likely to have those uneven holes you are looking for. Try using a recipe like ours here for Extra-Tangy Sourdough Bread, and be sure that you are measuring your flour using our fluff and sprinkle method. Packing the flour into the cup can cause you to use too much, making a tight, white-bread-like internal texture. I hope this helps give you the sourdough you are looking for. Kye@KAF

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