100% whole wheat with sourdough
I've been trying to bake with 100% whole grains and with only sourdough starters--no commercial yeast and no white flour.
I've spent a lot of time on rye breads and am satisfied with my ability to produce them and some rye/spelt mixes. I'm now moving on to wheat and trying to learn to make some whole grain breads that would be more appreciated by an American audience.
In this early attempt, the loaf developed big holes that were unappealing in the final result. The crumb in between the holes was still fairly dense. I'd love to know what went wrong!