I've been making sourdough since January with a started I made at that time. It's been going well except for this last batch. The dough seemed higher in hydration and although it had a good rise, it didn't have a good oven rise and there were huge holes in the crumb. I'm thinking there wasn't enough flour or a problem with the rise to hold the structure. Any recommendations so this doesn't happen again? Great taste just no pretty to look at. Lou Ann

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