Sourdough baking has been going really well lately with some good results using organic white flour and organic spelt flour from Woolies.
So if it aint broke, why did I decide to fix it?! Anyway, I bought a Kialla Pure Food Wholemeal Flour, organic and stoneground
The dough does not have the elasticity the white flour or even the spelt had ie when I stretch and fold, the dough tears instead of capturing air like the other flours did
I am using a 3:2:1 recipe
My questions will probably sound stupid/simple, sorry, but I could use some advice
Can you get organic stoneground flour that isnt wholegrain? I am aiming for a whiter sourdough but I thought whole wheat was the holy grail of good sourdough
Is there a recipe someone could recommend for a wholewheat sourdough? My dough looks quite a bit drier than if I used the same 3:2:1 recipe.
Thank you in advance