Sourdough crumb.
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.