Khorasan whole wheat sourdough
Today I come here half happy and half unhappy. I'm happy because I baked my first loaf of sourdough using 50% of khorasan whole wheat flour (and I think that this flour is aromatic in such a particular way that reminds me of chamomile) but I'm not so happy because maybe I let the fermentation process gone too far and the bread came out a little bit flat :(.
The crumb is still there and there are some holes but the spring didn't happen at all and I think it's because it's overprofed.
What do you think? Have you ever baked with khorasan?
PS the ingredients of my loaf were:
250gr khorasan whole wheat flour
250gr white bread flour