It’s what every beginner sourdough baker aspires to – a nice open crumb with big holes. Although I very much understand that it’s easy to assume that the best sourdough loaves all have that beautiful open crumb, there are so many things you need to learn and understand before you really start looking at the structure of your crumb. These are my top tips to getting a more open crumb in your sourdough loaves... To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going. Start your journey today & discover why sourdough is the healthiest bread. Find out more about how sourdough is the healthiest bread, and apply our 7 core principles to your baking to help your digestion & benefit your overall health & wellbeing. There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you. It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, as well as discounts for members. You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School. To join the Sourdough Club click here If you are not able to join at the moment then please subscribe to our Sourdough Club magazine and keep up to date In the meantime, please do follow us on Instagram & Facebook LOVE BAKE NOURISH
Why aren’t I getting big holes?
Learning Objective
In this lesson, you will learn some top tips for getting an open crumb in your sourdough. You will find out about the different factors that lead to achieving an open crumb and how you can improve your baking over time with practice.
Learning Outcome
You will now understand some of the different elements that are important when trying to achieve an open crumb and how this techniques and continued practice can improve your sourdough baking.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
