Flat Sourdough My last few sourdough bakes have come out somewhat flat with a dense crumb with several large holes. Any thoughts on why this might be happening? Maybe under-proved? Recipe below. Starter: \-10g mature starter (25%) \-40g water (100%) \-20g bread flour (50%) \-20g whole wheat flour (50%) Levain: \-40g mature starter (50%) \-80g water at 90 degrees F (100%) \-40g bread flour (50%) \-40g whole wheat flour (50%) Sourdough: \-200g mature levain (20%) \-700g water (70%) \-900g bread flour (90%) \-100g whole wheat flour (10%) \-20g salt (2%) Method: \-Mix levain. Let rise in oven with light on (\~80 degrees F) for 6 hours, or at least doubled in size. \-Mix dough with just flour and water. Autolyse 30 minutes. \-Mix salt and levain into dough. Slap and fold for 10 minutes. \-Bulk ferment 4 hours. Stretch and fold at 15, 30, and 60 minutes. \-Preshape 2 loaves. Let sit 20 minutes. \-Shape. \-Proof in fridge 14 hours. \-Spread rice flour and score. \-Bake at 500 F, covered, for 25 minutes.…