So I decided to try the whole grain sourdough recipe from How to Make Bread by Emmanuel Hadjiandreou. I have never worked with whole grains before for bread. My 100% hydration starter was at peak and has been a workhorse so I know I had leavening power. I followed the recipe exactly except I substituted bukgur for cracked wheat as no grocery store around had cracked wheat. I followed instructions and amounts carefully.
Hi! I am a bread noob so I'll offer a preemptive apology if this is a really dumb question!
I found a recipe that I'd really like to try, for just a coarse country-style bread, and it calls for bulghur. Not cooked or uncooked, just bulghur. My impression was that I would add it uncooked -- is this correct?