Is it my tongue or in my head?
I've baked all of my bread for the past 10 years in my bread machine. A couple of months ago I made the leap into sourdough - which is turning out to be a fascinating journey!
With my bread machine I could never turn out a bread made with more than 50% whole wheat flour that wasn't more crumb than smooth bread. A couple of days ago I made a sourdough bread with 100% whole wheat flour - my starter is 100% whole wheat flour, too - that came out wonderful! It was a huge suprise to me! The room where I proof the breads is around 72 degrees and I let the bread rise as long as it takes. What I'm wondering is do you think I see the change because I want to or is it because of something in the sourdough bread. The only remote thought I have is that the bread machine is on a cycle I can't control and with the sourdough I let the bread rise as it wishes. I'll appreciate any comments.