...Or at least call it a less-than-optimal rise. I baked another 100% whole wheat loaf, this time with Red Fife wheat, which is (so far) my favorite. Here's the result:
It's not exactly a failed loaf; it's just more dense than normal. The comparison loaf is 100% white flour, which is always very fluffy. The rare 100% whole wheat splitting top crust was nowhere to be seen. Still, I have had worse experiences.
I think in this case the flour may have been slightly too hydrated, and the stones of my grinder may have snuck apart on me and may need adjustment again. That was a main factor behind the epic Emmer disaster. The other factor was over-hydration, and the two may go together. Under-ground wheat = less water needed for making the sponge. If one does not adjust for that, it's a soggy, grainy mess that doesn't rise. I'll try again, but will go back to 50% for a while in the meantime.
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