Serious Efforts: Whole Wheat Sourdough Bread?
My SO and I are going on a trip this week, and I wanted to make us some bread for the trip. I was hoping I could combine delicious (mmm, sourdough) with nutritious (ww flour).
I was hoping to swap at least 1/2 if not more of the AP flour for "white" whole wheat flour (made from white spring wheat instead of red wheat). I made the starter and it seems to be doing fine, but I've never made sourdough before, so I'm a bit apprehensive about whether or not this'll work... Thoughts? Hints? Tips? Warnings?
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