So, i've been baking sourdough bread for about a year now.
I love using a blend of various whole grain flours, in this picture, I've done a blend of whole wheat, sorghum and AP with a Rye Starter! I usually get decent crumbs when I add a little commercial yeast into my dough to help it rise, however, I don't get a strong crumb (or at least i think so) without adding a little commercial yeast. I live in India and the sourdough bread scene is still upcoming but slowly. Was hoping for a few tips! I'm not sure why i'm unable to get the bigger 'holes' in my bread.
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The flour you use in your baking could be the cause of the dense crumb.
Check out this article "What is Atta and why its different from Western Wheat Flour" & "How to make good no knead artisan bread with Indian Atta flour".
Despite high protein content (using hard wheat) in Indian flour, the milling process there cause more starch damage than Western wheat flour. This makes Indian flour absorbs more water. The high protein content makes the dough easier to roll. All these factors make Indian flour good in making flat bread.
What to do? As suggested by Suguna, grind your own flour and add a bit vital wheat gluten.
PS: I just found out this information after I saw Elsie's recent baking, where she made white sandwich loaf using 30% Indian gold atta. I notice that Elsie normally uses vita wheat gluten in her whole grain bread. I was curious about atta flour since it's easier to get atta flour than other "special" wheat flour (like spelt, kamut etc.