Improve flavor in whole wheat sandwich bread
My bottom-line goal is to make flavorful, 100% whole wheat bread for everyday use. I’m very interested in sourdough because I love the taste and I’ve read it’s easier on the digestive system. I tried Peter Reinhart’s 100% Whole Wheat Sandwich Bread recipe (from his “Whole Grain Breads”) and it was gorgeous—perfectly formed, perfect size/rise, gorgeous in every way. BUT the flavor was very bland—not sour at all and very un-noteworthy. I followed the procedure for a soaker and biga versus a soaker and a wild yeast starter. I’m wondering if using his recipe with a starter would make a significant difference. I would have to make it from scratch, which I’m totally willing to do, but I’m hesitant to “dive in.” I’m debating between Reinhart’s starter recipe and Elaine Boddy’s (“Whole Grain Sourdough at Home”). Among other things, she recommends a strong white flour when making a starter, saying it’s more successful and can be used for whole grain breads. I’d love any info, recommendations, encouragement anyone would like to share. I want this process to be “simple” enough that I can do it and enjoy it and keep it going.