Excellent flavor, in this fourth loaf, and a fairly good rise. There’s a reason few bakers make 100 percent whole wheat sourdough bread. If the masters have trouble, well, mastering it, I refuse to be discouraged. I’ll keep experimenting, trying new methods, and tweaking, until my hands and body know how to make a good loaf in their sleep.
While the loaf rose higher than any other free-standing loaf I’ve EVER made, it is tough and heavy, Few air bubbles pock the interior, and those are small and few between. I have much yet to learn.
I’m so close with this loaf. The top two-thirds of the loaf have a lovely crumb, and the flavor is much improved.
I’ve decided to try America’s Test Kitchen 24-Hour Sourdough Bread recipe on their Cook’s Illustrated (CI) site. It calls for unbleached flour, which makes it quite a risk, because I’m using organic whole wheat flour.