Hi there, Ruth! The open crumb you see in the photos comes from a higher hydration. This dough has a hyrdration of about 82%, so it should be fairly sticky when you're kneading it and it is best not add additional flour unless it really is necessary. Also, a whole wheat sourdough starter will ferment a bit faster than one fed with all-purpose flour, so you'll also want to make sure that your dough isn't over-proofing which can result in a loaf that doesn't rise as high as expected. We hope this helps and if we can chat further with you about this recipe, please feel free to give our friendly Baker's Hotline folks a call at 855-371-BAKE (2253). Kindly, Morgan@KAF

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