Can anyone recommend a nice simple reliable recipe for a wholemeal sourdough?
I have basic equipment - no scales, for example, but a measuring jug. I have a good hot oven, but it doesn't have a thermometer or marked temperature setting. I have a beautiful baking stone. Within these limitations I would like to achieve a wholemeal sourdough that has at least a slightly open crumb. I've been producing tasty bread for a month or two but now I want to achieve a little more finesse.
I appreciate any suggestions for a good recipe.