Sourdough Project....

[mdehners]

Well, the results are pretty much 50/50. The Sourdough bread made with White Flour is generally a big success(better than regular yeast) but that of Whole Wheat has been poor. No disasters(though today's came close with it sticking majorly and rising poorly) but nothing better than the worst of the White. I had, before using adapted it to use Whole Wheat flour and the starter's vigor is no different so it just seems to be a condition of the flour.
From now on I'll try mixed instead of 100% Whole Wheat to see if that helps.
Cheers,
Pat