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Now, before finding TFL I thought I knew a lot about bread baking, not so when you consider artisan style breads and sourdough starter.  I am a food storage fanatic, have 4 children and haven't bought bread for probably5-6 years.  Other than the occasional loaf during tax season (I am a cpa).  So, this is the recipe that I use.  I buy my white wheat from Montana Milling (high protien content) and grind it in my ultramill wheat grinder.  Now, I am sure you could just buy wheat flour at the store, provided it has a good high protien content.  Even though I feel I

I actually put this together, meaning to for a while, after dmsnyder mentioned Suas's whole wheat. This is my first try at a truly 100% whole wheat bread and both Adam, my husband, and I think it's a keeper, but with one change: it needs more honey.

Soaker

• 200g whole wheat flour
• 115g white whole wheat flour
• 35g gluten flour
• 260g milk

Biga

I'm very new at this artisan bread making but I'm very determined to do it right.

Barm
150 g Bob's Red Mill light rye
150 g water
75 g white starter @ 75% hydration

Dough
305 g barm
610 g water
915 g flour
22 g salt
3 g caraway seeds

Barm allowed to rise 5 hours. It was wetter than take 1, but I decided to just go with it and see what happened.

Dough very soft and sticky. Miserable to work with, but I persisted. Kneaded for 10 minutes or so.

Initial fermentation in greased bowl for 5 hours.

Proofed in two bannetons for somewhere between 2 and 3 hours (I know, I know: I should keep notes).

Please let me know if you don't get your spreadsheet as requested. I sent out all requests and one was returned undeliverable. I'm not sure who's it was as I deleted messages while I was sending. Sounds like those who have tried it so far say it's working properly.

I would post the attachment here but I have no idea how to do that.

Tracy

I don't want to hijack Kathleen's thread any further so I will Blog about my first attempt at at sourdough starter.

My wonderful engineering husband was watching me do calculations by hand yesterday. He does everything on the computer.  Anyway, he was kind enough to write a small program on an excel spreadsheet that does my calculations for me. I can share it with anyone that would like, if you'd like to send me a message for a request. It's so simple! You can input the total amount of either dough or flour that you want and the percent of the different ingredients, the calculator will fill in the number of grams for each ingredient for you.

If your starter is over fermented... Don't mix the final dough with it...  This happened to me again this morning...  I proceeded to mix the final dough with the overfermented starter...  The dough never came together and remained a sticky mess...  Yuk!

I should have just tossed out the starter and started over and not wasted 2kg more of flour...

The Honey Whole Wheat pan loaf from Advanced Bread and Pastry is made with a white levain, more as a pre-ferment for flavor than for leavening. It also uses instant yeast. It is otherwise 100% whole wheat. I used KAF Organic WW.

I've been very curious about other bakers' enthusiasm for rye breads, which, from their appearance and my past experience, I could only associate with tree bark and the nasty tasting caraway seeds. Mr. Hamelman's 90% rye bread has completely changed my impression.  Not only did this bread turn out moist, but it also had that complex, mild, tangy aftertaste which evolved slowly and lingered in my mouth. This was a new experience for my taste buds.