I've baked only sourdough for about 5 years now, and almost always whole
grains -- usually entirely whole wheat (most often the King Arthur hard ww,
occasionally their 'white' ww, sometimes other brands). I add a tablespoon
of gluten per cup to help with the rising, but otherwise the porportions --
for me, it's roughly 3 cups of flour per loaf -- remaind the same. My
sourdough starter is fed only with white (unbleached) flour -- it was
originally the KA "New England," but since it's been in Ohio for six years,
it's pretty much a midwestern starter now.
As for nuts: I often toss in a handful of sunflower seeds, flax seeds,
hempseeds, whatever is to hand. Perhaps a half cup or so of seeds/nuts per
loaf. Other than adding the gluten, I don't worry about adjusting the
recipe. The dough rises just fine, taking shorter or longer depending on
weather and humidity. In the winter it'll take a couple of days for the
various risings, in the summer, only a few hours.
So: I'd suggest just experimenting, and seeing what works best for you,
and for whoever joins you in eating the bread, and the degree to which you
like solid or light loaves--
Alan Woods
At 02:28 AM 5/20/02 -0600, you wrote:
>--------------- MESSAGE bread-bakers.v102.n021.2 ---------------
>
>From: Carolyn <drsnooks@buffnet.net>
>Subject: Sourdough whole wheat bread
>Date: Sun, 12 May 2002 06:34:19 -0400
>
>
>How much whole wheat flour can be used in sourdough that requires 7 cups of
>white flour for three loaves of bread??
>
>Anyone have experience with whole grains &/or nuts in sourdough?
>
>Thanks
>Carolyn Schaffner in Buffalo, NY