On Jun 8, 2:15 pm, Trix > wrote:
> The lightest, fluffiest sourdough was when I made Challah and just
> substituting starter for the yeast. I have made a nice cinnamon
> raisin bread.
>
> But, generally it is heavier than a light yeasted bread. I am not
> trying to replicate a Wonderbread at any rate.
>
> I have tried to make a whole grain bread that is less dense but
> haven't had much success although they have been some tasty breads. I
> made some ryes with a little molassas added and at least about 3 cups
> of white unbleached flour. I think it is Will who has said he's made
> some lighter whole grain or sprouted grain breads.

I might have <g>, but my whole grain efforts have not attained "white
bread" lightness. (If they did, I'd open a bakery and get rich like
Poilane.)

The tricks I've employed are... using slow cooked grain (from
crockpot) as part of the dough material and I avoid kneading. See Mike
A's excellent stretch and fold video. In general, for crumb
purposes... I find stretch and folding to be far superior to machine
kneading.