I've been working with sourdough for two years now and bake almost exclusively with freshly ground whole wheat flour. I've made bread, pizza, soft pretzels, and a few other things.
Is there anyone else out there who prefers to bake with 100% whole wheat and use only sourdough as the rising power? It would be great to exchange recipes, etc. I'm also wondering if anyone knows what the best way is to adapt white flour recipes to whole wheat.
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