Hi Barbara, well these are two very different recipes, but the 100% hydration percentage of this recipe has a lot to do with the resulting very open crumb structure. You could try increasing the amount of liquid in the Sourdough English Muffin recipe a bit, since the hydration of that recipe is currently around 60%, but I wouldn't go too high. If you wanted to try 70% hydration that would mean adding an additional 100g of water, which should help develop a bit more openess, but will also likely make for a much more challenging dough to handle. 

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