Increasing Volume with stone ground flour

Hi everybody, hope you can help...

I need Advice on increaaing loaf volume when making sourdough with stone ground flour.

I made the decision months ago to start making all my sourdough with a local very high quality organic stone ground wheat flour (12.8% protein) for flavour, nutritional & economical benefits. However after 3 months of testing formulas and methods I feel I have finally got the best results I can (given my few years experience & the nature of stone ground flour).

My question is... can anyone give me advice into increasing loaf volume and getting a more open crumb similiar to the results of roller milled flour.

I understand why stone ground does not behave the same as roller milled and I definitely think the flavour and pride in using traditionally local milled flour is superior but I do miss the volume and texture of roller milled some what.

Thanks alot

The problem with stone ground flours is the presence of bran and wheat germ particles that can interfere with gluten development. If you don't have good gluten you won't get as good a rise in oven. Here's one link that I found: http://www.thefreshloaf.com/node/26483/why-little-gluten-whole-wheat-flour there are others as well.