Reinhart whole-grain bread without commercial yeast?
Has anyone here tried making the 100% wholegrain delayed-fermentation method Reinhart breads from 'Whole Grain Breads' without using commercial yeast in the final dough?
I'm thinking of having a go at the wholewheat hearth bread just using a sourdough starter.
There are two small references to doing this in the book. The first (page 153) just says that it is possible; the second (page 164) says the final dough will take three times longer to rise.
Advice from anyone who has tried this would be much appreciated! I'm unsure whether adding a little more starter when combing the two pre-doughs might help?