VERY basic questions
I have tried to change to 100% sourdough starters for my whole wheat breads but am getting VERY frustrated. I am trying to make 100% whole wheat (red fife ground fresh from the berries). I start my starter from the mother at night plus I soak the dough (water, salt, sprouted wheat, and lately a touch of honey) at night too. In the morning I combine, rise and bake.
The dough seems to want to spread out rather than rise. Buns or free standing loaves are very disappointing! Loaves in tins are fine although not as nicely rounded on the tops as I would like. Adding more flour does not solve the problem. I have tried adding a mash to the dough and it is even worse (although I like the texture).
I don’t want to add vital wheat gluten or white flour because I bake the red fife bread for customers who have sensitivities to hybrid wheat. My bread is sold at an organic farmer’s market so I have to stick with organic ingredients.
Source: Fresh Loaf