Image this bread yesterday, and had to through out the bread, failed to rise, it was very doughy and did not cook in the center, What did I do wrong? Been making breads a long time, but not with starters. I'm sorry to hear of the difficulty. From your description, it sounds like the dough was a little too dry. I know it sounds counter intuitive to add more water to a loaf that has a doughy center. But the bran in the whole wheat will continue to absorb liquid through the rises. As the bran locks up the water, the yeast can't do it's job. The dough should be to begin tacky/damp to the touch. Frank @ KAF.

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