I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding.
I made a basic sourdough recipe using my starter. It's obvious that my starter wasn't up to the task based on the picture below. My current hypothesis is that the tap water in Seattle has to much chlorine. I have since restarted with filtered water.
Anyways, I'm wondering why, despite being unleavened, there is still a crumb in the "bread"?
Is it because there was some, but more than zero, fermentation? If so, why didn't the yeast multiply and leaven the whole loaf?