I just switched from the modern formula to the classic formula. I really like using sourdough if I can, that’s what starting me baking bread in the first place. I didn’t have any issues with side cracks with the modern formula I do with the classic.
Just wondering, when I was making full on sourdough boules, I scored them, now in a loaf pan they split like they want to do that anyway. I’m not doing that until try it for one I’m keeping, but would it help?