I've bake a few loaves and i'm getting the hang of the process. I did a couple of loaves today and feel the balance of yeast bacteria is good to my taste.
I'm wondering about the crumb my loaves seem wet and heavy. There is only one baker doing sour dough in town and the crumb is similar mabe a bit wetter.
I've been using a process which involves overnight fermentation and limited keading which suits me but could it be saturating the crumb too much. Ater a couple of days the crumb also seems to harden.