So I have been able to create a rye starter and proof and bake a pretty good pumpernickel in a loaf pan. Now I am trying to convert the starter to whole wheat. I am getting a decent rise out of the starter and am using Lisa Rayor's recipe for whole wheat which is:
20 oz's stater (at 100% hydration)
6.7 ozs Hodgsen Mill Whole wheat flour
2.5 oz's water
1.5 teaspoons of kosher salt
I am getting a decent rise of ouf the dough but and have poofed it three times, but have not got it to pass the "window pane" test. The skin is kind of "cratered" and not smooth and I can shape the dough into a ball but it flattens out on the board. Any suggestions would be appreciated.