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Those holes in sourdough bread crumb are called alveoli. Ideally, they should be differently sized and spread throughout the crumb. They are an excellent indication of the quality of fermentation.

A lot of sourdough aficionados push for a very open crumb (i.e. big holes). They look amazing, but the butter just ends up on the plate.

I dunno.

alveoli of emmer loafalveoli of emmer loaf

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