...I made another whole white wheat sourdough boule! Whoo! This is a decent loaf that somewhat makes up for the Pyrex debacle last week.
It's not 100% whole white wheat like usual, though, because I ran out and used King Arthur white flour for kneading, and probably incorporated half a cup or more into the dough, but, eh, it's close enough.
Decent oven spring, as you can see, but I don't think you ever get really astonishing spring (like you see from pros, or in bread forums) when using strictly whole grain flour. I think for whole wheat, though, this is a pretty credible-looking loaf.
Handsomely scored using my very ghetto homemade lame!
I just read a blog post tagged #sourdoughbread, and it was all "no matter what, MEASURE YOUR RECIPE CORRECTLY," which made me lol, because I don't measure anything. I just wing it. Every time. I pour some random amount of starter into a bowl, stir in some amount of flour, let it autolyse some random amount of time, add salt, water, and more flour. Kneading, rising, and proofing times are all random. It generally turns out edible, if not ugly. The most important thing to know about bread is how to tell when you've kneaded enough (texture, really, because windowpaning doesn't work with coarse flour) and how to tell when the dough's done proofing (it dimples when you poke it).
Ingredients: whole white wheat sourdough starter, whole white wheat flour, water, salt, white flour. Melted butter on the top crust, sprinkled with rock salt (because at three o'clock in the morning when I was cooling this loaf, I thought it would look cool).