Hello!
I joined ages ago and then never did anything with my account but search for info (thanks, by the way.. this site is amazing)
I just started getting into bread baking again and am currently working on a 100% whole wheat sourdough. Right now, I'm using Peter Reinhart's method from his Whole Grain Bread Book, but really he's just using the sour as a pre-ferment and still adding a considerable amount of yeast to the final dough.
I also feel like this was a little heavy. Our furnace went on Saturday so when I baked off on Sunday I don't think this really got the proofing it needed (basically, I baked to keep the house warm)
Anyway, HELLO!
Nice e looking loaf. Actually the crumb looks about right for a 100% whole grain.
Thanks! I'm pretty happy with the flavor. I added a wee bit of honey this time and some olive oil since it didn't get the long ferment I usually go for.
The olive oil will reduce the hole size also that's why fats are called shortening. I like to add a bit of sweetener to whole grains as well my favorite is sorghum syrup.
well, I just learned something new! Thanks!