This is my second attempt at making sourdough bread, and I must say, I am quite pleased. To make this loaf as whole wheat as possible I separated a portion of my sourdough starter and for the past week have been feeding it whole wheat flour exclusively. I now have two starter cultures going: one fed with all purpose flour and the other with whole wheat.
I would like to say that I followed this recipe in making this bread but, while that was my intent, it didn’t work out that way. I still credit pointers in the recipe for contributing to my loaf being a success. I adhered quite closely to the ingredient amounts but deviated from the suggested preparation method at every turn while still attempting to heed the principles behind the advice.
Things went a bit awry while forming the loaf, hence the wrinkles. For being whole wheat and sourdough at that, it is an incredibly light bread.