And, by chewy, I mean it almost seems rubbery.
This bread has nothing but flour, water, salt, air/wild yeast, time, patience and love in it. I've always used a rapid-rise store-bought yeast, so maybe I'm just used to that super-soft, airy sandwich bread feeling.
Is my sourdough bread turning out right?
Btw, it is edible and tastes fine. I'm just not sure about the texture.