Any sourdough experts?

[alltalknobaby]

I've been making sourdough for a few months and am finding it's bit heavy and waxy/rubbery, almost like ciabatta in texture. What am I doing wrong?

Also any tips on freezing? I use a recipe that makes 2 loaves and often give one away but occasionally I would like to freeze one. I've tried freezing the dough and defrosting then cooking the next day and it has not come out very well 😕

OP, if you’re on fb there’s fantastic group “wild sourdough” . They will analyse the process and tell what is exactly wrong.
To me 220 degrees is not high enough if you’re baking in cast iron. I usually whack my oven right up and lower the temperature halfway through ( my loaves are bigger though and I don’t take the lid off)

Another vote for Bake with Jack, he's brilliant

I use Nigel slater’s - its from the guardian website, perfect every time

Thanks everyone! So many to try