Just finished a big 10 pound batch of part whole wheat bread using 7 cups fresh ground white whole wheat, 7 cups of 165 degree water (not boiling) to open the starch but not set the gluten. Ends up a thick pudding after mixing until smooth. Kept mixing till cooled yo about 108F then added a 1/4 cup of honey and 1/3 cup veg. oil and 2 cups active KA sourdough starter (1:1 flour and water) then mixed in 675 gms. white “bread” flour. Into a bucket to rise a bit then dumped out and cut into 2 pound pieces. The initial rise really helps the gluten process making the final knead and shape into loaves very fast. The dough was quite soft but not really sticky. It rose to smooth topped loaves with no tearing and baked into very tender and so slow to stale that the bread was gone before it had a chance. The amount of water used was about 3 cups more than I would have used if I had made the bread using the same amount of flour, and even if soaked overnight, the whole wheat would have made a much rougher loaf. Sorry about the cups /grams mismatch but it was the only way I had to see how much white flour I needed to add to get the dough to what would have been a good consistency for an all white dough.

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