100% whole wheat, can't get it to rise
Hello! I'm new to tfl forums so I hope this question is in the right place. I have been practicing making tartine style sourdough bread for about a year now and have just switched from using 100% all purpose flour from the store to 100% ww stuff that I'm milling at home. As you could guess, the ww absorbs much more water and is also much heavier and therefore is having a hard time rising. I adjusted the hydration from 80% to 90% and it seems to have helped a little. I'm not sure if putting in a higher percentage of levain would help? I know with it being all ww it's not going to rise as well as white flour but these loaves have been pretty flat and had almost no oven spring. Any advice?