Whole Wheat Sourdough - Finally!
These loaves may not look like much but they are my first successful whole wheat sourdough loaves. Apart from the starter they are 100% whole wheat. I knew that something was going right when I noticed that they were rising vertically rather than spreading horizontally in a sticky mess during proofing. I want to thank everyone at TFL for all of the great tips: rice flour in the brotforms (lots of posts about this), use of vital wheat gluten with whole wheat (Thanks mainly to xaipete), and use of parchment paper under the loaves on the baking stone (Thanks mainly to SylviaH).
This was also the first use of my new brotforms and I used too much flour. At least they didn't stick!
I caught the lame a little on one of the cuts, but better dough = better scoring so overall I was happy with the slashes.
Dense but yummy.
I just had to include a picture of my second to last attempt at whole wheat sourdough for all of you out there who are still frustrated by it. Pretty nice UFO's huh? Just keep trying!
What made all of the difference for my baking was making sure that my starter was strong. I fed it regularly over a period of about four days in advance of baking. By the way I used the Simple Sourdough recipe from Reinhart's TBBA with whole wheat instead of white flour. The only thing that I had to change was the water content. The whole wheat flour required more.
Thank you everyone, it has been a wonderful adventure!