Hi.
After repeating a successful bake of a plain flour sourdough bread, with 10% wholewheat, (thanks in no small part to the help and guidance of this community 
), I would like to bake a 'stronger' loaf with, say, 50% or more wholewheat flour content.
What adjustments to a recipe should i make to avoid baking a brick, and to preserve the light crumb texture (and is this indeed possible with a loaf with a large % of wholewheat)?
Any thoughts or tips appreciated.
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Replies
My short answer is to add more water. Depending on the amount of ww flour, you should be increasing the hydration maybe 1-3% or more from your original recipe.
My other answer is to do some research (googling, or if you're feeling old-fashioned look through some bread books at the library) and try to find a recipe that matches what you want. Even if you don't follow it, other recipes will help you figure out how to modify yours.
I often restrict my recipe searches to this site and thefreshloaf.com, then almost all my 'hits' are good ones.
Here's one I found ofhand: 50% Whole Wheat Sourdough
Happy baking,
Mike
Thanks for the reply Mike.
I'm planning on giving that one a try this weekend