Hi Linda, although many folks strive for an open crumb structure, large gaping holes aren't usually considered desirable and most often indicate a shaping and/or proofing issue. To troubleshoot further about what happened with your sourdough bread, please don't hesitate to give our Baker's Hotline a call. We're here M-F from 9am-9pm EST, and the number to call is 855-371-BAKE (2253). 

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