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I'm back at the oven after eight months or so and, of course, I need some suggestions.  The Buffalo starter ("Bubbles") is just fine now after a bit of coaxing but yesterday's loaf has a crumb with a number of what I've heard referred to as "baker's bedrooms," holes wide and deep enough to accommodate my index finger with room to spare.

What leads to this?  What adjustments do I make to avoid it?  Handling?  Proofing time?  Hydration?  Baking temperature?   I'm using the Basic Sourdough Boule recipe but with 60g of whole wheat flour and 40g of rye flour.

Hey everyone. What do you all do for storing homemade bread? I have been wrapping in wax paper and storing in brown paper bags. It holds fairly well for a couple days. I haven't wanted to use plastic because it makes the bread chewy. Refrigeration affects the flavor because the bread absorbs other stuff in the fridge. I'm not above using a SIMPLE additive, nothing too crazy, but just to make it hold for some additional time.

First off, I was always a "flour is flour" kind of person until recently when I started diving more into the science of bread. Even after that, I was always a AP flour is AP flour kind of person. I've been using King Arthur recently, and I have to say, I'm a believer. The flour just seems better to me. Products turn out better, and I don't think it's just my mental effect.

Does anyone have an idea whether there is a general rule of thumb for the amount of yeast required in any given bread dough recipe?  I understand the Baker's Percentage but since it excludes yeast from the calculation, I would think there would be a way of figuring how much yeast would be required for any given volume of flour. No?   My store does not carry instant yeast and it appears the only yeast I can get around here is rapid rise or active.  Not sure what the difference is but I was under the impression rapid rise was for bread machines.  Any help would be appreciated.