Bread too sour when going to 100% whole wheat
I continue to have problems with my starter when trying 100% whole wheat. My regular recipe calls for about 25% whole wheat, which gives a marvelous bread with just a hint of sourness and a wonderful wheaty flavor. Every time I've tried to go to 100% whole grain the bread goes soooooo sour that it is inedible! Any ideas? Has anybody else experienced this?