100% Whole Wheat (well, almost)

After the salt incident, I hungered for bread that had taste, so I psyched myself up after busting out another excellent whole wheat cinnamon raisin walnut loaf of Peter Reinhart's and fed my starter with completely whole wheat flour, mostly because I was out of AP flour. Woops.

I looked around for how to convert an AP starter to whole wheat, and the process seemed to take days. I wanted the bread now, though. I needed it after the horror that ensued at Mom's. So, I decided to risk it and just go about things as if the starter was ready to go the next day. And I think it was pretty much ready. I loosely followed a recipe I found online, and baked a single boule on my stone in just the same way I've done for my past few loaves. Actually, no, after seeing how truly hot my Mom's oven got, I preheated to 550F on my apartment oven. Mistake? Probably, because the bottom was almost entirely black.

Rose no problem.

This bread is actually my new favorite for homemade 100% whole wheat bread. No offense to Peter Reinhart's recipe, which uses commercial yeast and is definitely good. It's just that this one had just a slight tinge of sourness that made it work for almost any application, especially as a standalone piece of dry toast. Best dry toast I've ever had, I think. Adding some Nutella was pushing it, however, since the sweet vs. sour battle was quite brutal, so I will continue to periodically bake Peter's recipe.


Notes for next time:
-go back to preheating to 500 despite lame oven performance
-let ferment longer to really expand flavor