Like Michiel commented - the ap flour for a more open crumb was news to me. I understand what you're saying about bread flour providing structure to support the loaf (particularly a boule which for me never seems to get high enough for how much it spreads). But if I enjoy the large airy holes, a bit less structure (AP flour) is called for? If I learn to handle the dough better (as in not tearing gluten strands and knowing when the proof is "done") will the AP be my ticket to producing a consistent sourdough of great form and still have the holey crumb? This series is wonderful.....but I felt like I'd almost mastered sourdough (wet starter) and it's like going halfway back to start again!

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