I'm new here, but not new to baking or sour dough. I got my first starter from a friend of my grandmother's, when I was 13, and I kept it going until I went to college, and had other fish to fry.
I'm really appreciating all the new information, techniques, and ideas that I'm getting on this forum and the site in general, but I'm flummoxed about something that I see over an over, and that is the apparent desirability of making bread with large holes in it.
My grandmother taught me to knead the heck out of my bread, and that my goal was a nice even texture, and although some variation in void size was ok, big holes was a sign of lazy technique.
Now, we mainly made bread for sandwiches, and there is nothing more useless (to me) than sandwich bread with great big holes in it, but I'm open to new ideas, so I'm asking for opinions on why this is seen as a positive outcome.
I hope I'm not stepping on anyone's toes here, but if I don't ask, I'll never know.
Thanks for the resource, and I look forward to learning more.