Fragile Sourdough Loaves
I have started having increasing problems wit loaves that look and taste great but when sliced (after cooling) yield fragile slices that break apart easily. It's become pretty well impossible to make a sandwich as the slices end up falling apart, even as they are buttered. The only change in my recipe has been that I stepped up the proportion of whole-wheat flour from about 150 g of a total of 1000 g flour to 250 or 300. I'm wondering if folks think I may need to compensate for this with more working of the dough to develop more gluten or simply go back to the higher proportion of white flour. Or what else could I try?