spinning-out
New member
I live near Seattle WA. I am trying to make sourdough bread from starter. I've tried a couple of differing recipes with the same result. The dough has risen quite slow- over 24 hrs, and ultimately not enough. Although the bread is tastey, its a little dense. I'm using whole wheat flower, does that rise with more effort? I will admit that I cheated and used a quick rise yeast to begin my starter. I am going to set out a batch of starter to capture the native wild yeast. Will that be a heartier yeast? I really want to have some success in learning this bread baking process. Any tips, recipes, or techniques would be appreciated.