Problems with Whole Wheat sandwich Bread
I am trying to make a sourdough Whole Wheat loaf. My problem is I can not get a good rise out of the dough and it is shrinking in the oven. Help!! So here are some details
White Whole Wheat 80%
Dry Milk Powder 2%
I tried using my regular starter (half bread flour, half rye at 75% hydration) in a one step build and a 3 step build with very similar outcomes. Flat dense bricks. bulk fermentation was 2hrs and proof was 1.5 hrs (fully proofed almost over) baked at 450 for 30min. The dough is very slack and listless. It reminds me of when my starter wasn't ready to bake with.
I think my starter may be the issue. I may try and start from scratch with a 100% white whole wheat starter or try spiking the dough with commercial yeast although am trying to keep costs down. Any suggestions would be greatly appreciated!!