Blindly followed a recipe swap on my sourdough starter and got a brick

I subbed in whole wheat flour for bread flour at a 1:1 ratio last week thinking it’d be fine, and my loaf came out so dense it barely rose at all. The starter went sluggish and the crumb was like concrete. Did I just need to let it ferment longer or add more water to compensate?

3 comments

3 Comments

wesley_adams21d ago

Ugh I've been there man, that's the WORST feeling.

reesel5021d ago

@wesley_adams yeah, just unplugging for a day helped me reset.

the_max20d ago

Man @reesel50 that's so true, did the same thing last weekend and felt way better.