I'm determined to make the Whole Wheat recipe in the Bread Baker's Apprentice work. This will be my 3rd try.

Got started last night.

I put together the soaker with stone ground rye flour. It was 4.25oz flour to 6oz water. Covered, left on the counter.

Then I put together the poolish. I used KA whole wheat flour. 6.75oz flour, and 6oz water. The directions say to "mix the flour and yeast, and add the water until it forms a thick paste. Stir only enough to hydrate the flour."

First problem: 6oz of water was not even enough to pick up all the flour. I had to at least double the water to make something that didn't resemble Play-Doh.

I got it to a "thick paste" consistency, and waited a few hours for the first bubbles. I then popped it in the fridge, where it waits for me now.

More to come, hopefully with pictures!

-Joe