"Jeff Miller" > wrote in message news:mailman.6.1159104705.747.rec.food.sourdough@m ail.otherwhen.com...

> Anyone with experience making lofty 100% whole wheat sourdough
> loaves, I'd love to hear your tips.

OK, here are tips:

1. For sourdough, forget whole wheat. Good WW bread stands
on its own for flavor.

2. Use a bread machine on the simplest cycle.

3. Use about 1/3 bromated bread flour. There is simply no substitute
for bromate, but a little bit goes plenty far. It keeps the risen dough
from collapsing when heat is applied.

4. Add some molasses as yeast food. Use ordinary dry yeast.

For instance:
http://www.prettycolors.com/bread%5Fculture/BMWW/

Well, you could try with sourdough (not bread-machine). But I have
never made it work to my satisfaction, except as shown.

--
Dicky

P.S. Bromate is considered by fastidious people to be potentially
carcenogenic, regardless of not surviving baking to any appreciable
extent.