#1 100% Whole Wheat Bread

[Calantha]

After having this book for awhile, I've finally got around to starting the recipes.  I made the 100% Whole Wheat the other day (sorry no photos).  I used a whole wheat wild-yeast starter instead of a biga.  The dough came together nicely.  It split severely during the bake though, with the top splitting along the sides from the rest of the bread (like it was wearing a rectangular hat), which I've read might have something to do with being under proofed (any other insight would be helpful).  But what was most surprising was the taste - it was pucker-you-up sour!  I mean... I like sour bread, and I ate it, but... wow.  This was sauerkraut sour.  Anyone else experience this?  It definitely wouldn't have been a selling point for a 100% whole wheat bread (which is what I understand the purpose of WGB to be!).  I'd be interested to hear of others' experiences (I didn't see many posts for this one below).

[jim biscardi]

Congratulations on your beginning!
If you double your starter one day before it will be very sour,
triple or more less sour.
Happy baking
Jim