Hello,

I have a number of questions about whole-wheat sourdough:

1) Is hydration as we know it in the white SD world still valid with
whole grains? I'd say no since whole grains are able to absorb more
water so a 70% hydrated white dough will feel softer that the
equivalent whole wheat one.

2) What is the 'holy-grail' of whole grain SD? In white SD we are
generally aiming for a crispy crust, open crumb. In whole grain, open
crumb would be very difficult to arrive at due to its heaviness. Is
it even possible in any sort of frequency?

3) I have a theory that rancid whole grain flours are more noticable
than white flour. I base this on the fact that whole grain flours
contain more oils than white flour. Is this true?

Any comments on whole grain SD? This seems to me to open up a
different sort of challenge in bread making. I look forward to
hearing your comments.

Thank you,

Bill Kowzicki