Hi Larry, if you suspect that your sourdough starter is not getting evenly distributed, try adding the water from your recipe to your sourdough starter and mixing it together before the other dry ingredients. This may help you to mix your starter more evenly throughout the dough. If you are looking for a more closed crumb, experiment with different recipes. Also, when you are folding your dough, be more aggressive and when you are shaping your loaf, de-gas your dough more deliberately. And as Maurizio says, "while proofing for longer results in a delicious loaf, it eventually will result in a more closed interior with less rise overall." Try following his advice and see if it creates a loaf more to your liking. Happy baking! 

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