[Sourdough Companion] content type subscription for gizliservis: Crumb structure

| Greetings, gizliservis.
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| Category: Sourdough baking
| Author: esbkk
| Title: Crumb structure

/Hi there -/

/I am searching for some info regarding the crumb structure in SD 50%
Rye/Wheat bread./

/Larger holes - more open crumbs in the top half and more dense crumbs in the
bottom half of the loaf are the result of under-proofing or over-proving?/

/Thanks in advance for sharing this info./

/Eberhard/

/Bangkasor/Thailand/

//

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