Thanks for this. When my family or guests hear "sourdough" they immediately think of pictures or purchased loaves with big ears & lots of holes. I've made that kind,but frankly unless you want to sit down & eat bread n butter it isn't very practical. I make mine NY Times no knead style. I prefer whole grains so I don't get as much rise. So the crumb has smaller holes. But I got tired of mayo or melted cheese seeping thru those holes. Im much happier with flavorful sandwich bread. I also deliberately make flatter rye loaves & slice up & rebake to dry out. I love rye crisp but those grocery packages are very stingy, imo.

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