"Wooly" wrote in message =
...

I'm decidedly unscientific in my breadmaking. My method:
=20
1c starter into 2c warm water, add flour to make pancake batter
ferment overnight
ADD flour to make soft dough, knead until no longer sticky and there's
a nice gluten sheet; I use my Kitchenaid stand mixer because I have
wrist problems and cannot knead by hand these days :P
RISE until doubled (usually 2-3 hours), punch down
RISE again until doubled (1-1.5hours), punch down, shape loaves
PROOF (1-1.5 hours)
BAKE
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Note: I maintain my starter using good-quality commercial white bread
flour. I bake using homeground hard white wheat flour

You are saying 2 punch-downs, mostly home-grown whole-wheat flour=20
(albeit white).

What does a "nice gluten sheet" look like. Is it possible with WW =
flour?
Is there enough diastatic activity in one cup of bread flour to overcome
amylase lack in added home-ground flour (estimated ~5 cups)?

Local common knowledge might predict that you are making sour-brick
loaves, notwithstanding that you proposed procedure is elegantly simple,
and that you may be avoiding stickiness by avoiding the use of rye =
flour.
Or perhaps your unscientific loaves are entirely theoretical?

These various questions could be resolved if you would post photos and
links (loaf, slice, "nice gluten sheet"). =20

--=20
Dick Adams
firstname dot lastname at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html