I have been trying for years to get a decent sourdough loaf but am still baking delicous bricks - the inside is very dense and heavy.
I have had a starter for about 5 years and it does bubble up really well. I am starting by discarding half of my starter and then adding equal quantities of organic flour and water ie 100g starter, 100g water, 100g flour and leaving for 12 hours. I feed two or three times before baking to ensure it is ready.
I use 325g active starter, 162g water, 162g flour and leave 12 hours until active (levain)
I then add 160g water and 160g flour to the levain to make dough. Knead 10mins until window in dough.
Shape into bowl lined with floured tea towel and leave until it doubles in size (14 hours) Cut some slashes in top and then put into really hot oven 35mins and spray with water. The loaf is heavy and doughy inside. It needs to be more airey and light :( Please help.