Different grains, no spring. Confused beginner
Hi all. First post. I heard this is a helpful place for new sourdough bakers.
I’ve successfully made about 20 or so loaves with King Arthur bread flour. They more or less all came out beautifully.
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Once the family started to get constipated from too much white bread, I tried switching over to small %s of whole wheat. Once I switched I could not get any spring in the oven.
Figuring it’s a whole wheat thing, I converted some of my starter to spelt and tried spelt. Same issue.
I’ll map out my process for white bread here. Hopefully someone can help. It’s so frustrating to put all that effort in for a flat dense loaf.
white loaf:
feed 1:1:1, wait 4hrs.
Mix 150g starter, 500g bread flour, 35g oil, 10g salt, 300g-350g water (bottled,room temp)
let that sit 30-45m, then fold every 30m for 2-4 hours
Shape, put in basket, fridge overnight, preheat oven to 500f, bake in Dutch oven 20min, lower to 450 for 40m. Pull it out, let cool 4hrs+
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for whole wheat I do the same but 450g bread flour and 50g whole wheat
for spelt, I did 100% organic spelt flour from deans greens. Same process but flat.
i know I’m missing something obvious, but being that i don’t see my process online anywhere I don’t know how to adapt to the other grains. Thanks in advance hopefully