Hello all
Another new one here, well old new anyway, lol.
I'm just getting back into sourdough baking, did it years ago for a
while.
I have been using the starter from carlsfriends and been having good
results.
http://home.att.net/~carlsfriends/ma...tysLoaves.html will give

you an idea of where I am at.

I have a question regarding wheat bread. I usually use Gold Medal
Better for Bread flour. Recently I came across some Gold Medal Better
for Wheat Bread flour and liking the taste of wheat bread thought I'd
give it a try. I mixed up a couple of loaves as I usually do except
substituting the wheat
flour for my usual stuff. The first rising went well, more than doubled.

I cut it in half and put it into my two pullman pans, placed them in the

oven with the light on, temp about 80F. Nothing happened. After 12 hours

I baked it, put it on a coat hanger and hung it out in the yard, the
squirrels can't even naw at it! Last weekend I used the same recipe but
substituted only 2 cups of wheat flour and the same thing happened. As
an experiment, after 10 hours, I dumped the two loaves back in the
mixer, added a cup of starter and let it mix, didn't add any flour. I
cut that in half, put it in the pans and back in the oven, in about 2
hours they had risen to the top of the pans, I baked it and got fairly
good bread. This week I thought I'd get smart and do the same thing but

put it in the pans for the first rising seeing as that always worked
well. Well ha ha, guess what. It's been sitting there for 10 hours now
and is still about 3/4 inch short of the top of the pan.
When I am going to start a loaf here is what I do:
Friday morning, take the starter out of the fridge and leave it on the
counter for the day.
Friday evening mix 3 cups of bread flour, two cups of room temperature
spring water and one cup of starter in the mixer bowl. Cover it with
plastic and put it in the oven with the light on.
In the morning it is light and frothy and I mix in everything else,
kneed it for about 20 minutes.
Any ideas on what might be going on here?

Thanks for your time.
Marty in Massachusetts