A simple wholemeal bread should taste healthy and hearty, but it can sometimes be a long and hard road to get there! I usually get recipes right the first time, but this time the whole grain really drove me crazy. Always too sour, then greasy again, then extremely cracked crumbs and sometimes (if I'm honest - always) severe crumbling the next day.
When good advice is needed, textbooks are usually the only thing that helps, and what I found there gave me even bigger and more serious bread mistakes. I have no idea how these wonderful illustrations of the bread in the books came about, but for me the uncertainty was even greater than before (for the first time I was able to empathize with some of the readers' comments - pure despair was spreading!).
Can it be so difficult to make a sourdough from simple wholemeal flour and then use it to make a dough that can be enjoyed for several days when baked?
To minimize further failures, I started a series of experiments with different sourdoughs. In this series of tests, I mixed sourdoughs with different dough yields, temperatures and quantities of ingredients. Furthermore, the sourdough should mature at room temperature after stirring!