Challenges

Poolish or not poolish

100% whole grain white wheat and spelt sourdough bread

What would you diagnose as wrong with this bread - over or underproofed?

Loaf size to banneton size and cloth liners

Frustrated scorer.

third 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)

Hydration feel problems

second 100% whole wheat sourdough loaf

Use of salt

my next 100% whole wheat attempt, with bran levain, question