I hope you can answer this question. I recently made a loaf of sourdough bread. The flour was white, in leached, king Arthur flour. I baked the loaf and it tastes great. Also this was the first time I think I've kneaded for long enough. Usually my bread crumb comes out more tender, easily comes apart. This one came out much like the texture of an artisan loaf, which is funny coming from a bread in a loaf pan.. Anyway, though the bread tastes fine,nice and sour, I think my starter has really come into its own, I wonder if the texture isn't too gluteny, to chewy. Have I kneaded too much? I temped the bread and took it out at 192, perfect temp. The dough was a moister one...but it developed nicely. Should I just enjoy the artisan style, though it will be a little tough for sandwich bread? Or should I change something?