All-Purpose VS Whole Wheat flour for Starter VS Bread Dough Affect Tanginess!
Due to both my husband and my blood sugar, we eat bread made with at least 50% whole wheat. Most of time, I baked 100% whole wheat, before I changed my starter's flour.
My WW starter seemed healthy, doubling in size between 4-5 hours @ 78 degree. I noticed that when I added about 50% bread flour to bread dough, it was rising very slowly ( I understood that WW has more micro-nutrients, so it makes dough rising faster). YET, it rose SLOWLY.
Q1. Is it normal to add 50% bread flour to bread dough, eve with 100% WW starter, to drop the rising power so much???
The tanginess to me was still strong. Thus, a week ago, I changed my starter with only 100% all-purpose flour. I changed actually twice back and forth between 100% all-purpose to 100%WW starter. The starter took a beating for the change for both times, even though it had the experience for the change once already......
Q2. Is it normal for starter to be so stubborn?????
Q3. Because my bread consists of WW much more than bread flour, is it actually better to ONLY have 100% WW starter, especially in my condition (My starter is not happy with all-purpose).
Q4. My bread from 100% all-purpose flour did not turn my bread to be less sour. That's different from what I read and learn from all bakers on the internet. Is it because my starter isn't as happy as before, or is it just because the dough rises SLOWER now, even though I am still baking 100% WW dough (not counting the starter)???