My mother earth bread... hrrmmm

[supernova]

I made it according to the recipe, but I did use 100% WW flour and a halved the recipe to make it manageble for one person.

It cooked pretty well. I have some old tiles, not a stone, that I used and they worked just fine.

But the loaf looked liked a very dense pita, and abut 1/3 the height it should be. It was still too wet; I mean it was like starter, not a ball of dough.

Did I add too much water? Should I have made it drier?

Should I use 1/2 reg flour and 1/2 WW?

[NMDemDist2]

1. yeah, I'm thinking doing it all whole wheat was the issue

:pals:

[supernova]

2. Thanks NMDem

Going to have to get used to typing that! :D

I'll make another batch and do 1/2 W and 1/2 WW and see what happends.

[NMDemDist2]

3. doesn't the recipe recommend 1/3 WW and 2/3 regular flour?

I just skimmed it a couple days ago but that's what I remember

:shrug:

[wildflower]

4. If you're using all whole wheat flour, add gluten

I add powdered gluten to make sure there's enough. That way I don't have to use any white flour.

I almost always add extra warm water; if I err, I prefer it to be on the side of too wet to too dry. So I personally wouldn't worry if its appearance is closer to starter than a ball of dough, especially when dealing with whole wheat. I always try to keep it moist and warm for best results.

[supernova]

5. So, I added about 3/4 C reg flour

to the starter tonight and it's warming up/rising now.

I'll see what I've got when I pull it out of the oven.

[wildflower]

6. I just came across this very good Web page on rising

"The Art of the Rise": http://www.sourdoughhome.com/theartoftherise.html

It's very interesting to me, because my experience has been that the wetter and softer the dough, the better. Anyway, check it out; lots of good info there.