100% whole grain loaf help
Hi - I am a relatively new sourdough baker. I have successfully made AP flour loaves, and half AP flour/half white whole wheat loaves. My crumb is not spectacular (I don't get those big holes), but they taste great and everyone in the family loves to eat them! I've been using variations of the KA flour recipe:
I would like to try a 100% (or nearly so) whole grain loaf. I've made a couple attempts at using all white whole wheat flour loaves using the above recipe (I upped hydration to about 80%) and the loaves turned out pretty dense with a very close crumb structure. So anyway, here are my questions...
1) A recipe suggestion for using white whole wheat flour (I think this is the whole grain that is most family friendly)?
2) Or does anyone suggest that I try a different whole grain, like rye?
3) Do I need to convert my AP flour starter to the whole grain that I'm using for the bread?
4) Any other tips that will help make this successful?
And another question somewhat unrelated to the above:
5) I've been looking at other recipes (like the 1-2-3 sourdough recipe) and many of them call for a much smaller amount of starter than I've been using in the KAF recipe linked above. What are the reasons (advantages/disadvantages) of using smaller vs larger amounts of starter?