Hi
What a terrific site.
I've just started making sourdough bread. I've been using 100% wholemeal flour and am hoping to move onto adding rye flour in the future (especially as I ordered a few bags online!).
My current efforts are tasty but not very visually impressive (!); since seeing your video, I'm keen to do it your way. However, I'd like to make wholemeal bread and wonder if it's possible to get the same high rise or do I need to use some white flour? Also although my oven is supposed to reach 230/240 degrees my oven thermometer registers a top temperature of just 200 degrees. A bit worrying. I use a pizza stone. Any suggestions would be appreciated.
Thank you
Candice