Hi Nick, It is important to think about what kind of flour you're using, but in the case of sourdough it's also important to think about the state of your starter. If you're getting a dense loaf, you may consider feeding your starter differently (more frequently) and on a different time frame than what you've been using in the past. Try feeding your starter 2x a day for 2 days before baking, and be sure to feed it about 2-4 hours before you start the recipe. It's worth a try to swap in all-purpose flour and see it if gives you the more open crumb you're looking for. You can also use a 50/50 blend of bread flour and all-purpose for a nice overall texture and rise. For additional sourdough baking tips, check out our full Sourdough Baking Guide. It might unlock even more secrets for you! Kye@KAF

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