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Without seeing the loaves or knowing your exact procedures, it's hard to guess. My money would be on too dry a dough. Could also be inactive starter, too long a bake, not a hot enough bake, not … Apprentice) and experiences. If I did it right, you can click any of the thumbnails for full size images. First order of business, of course, is having a nice, active starter. I build my final starter from …
answered Dec 11 '12 by JoeFish