Slinky wrote:

> Does anyone out there have a good whole wheat culture going? Might
> you be willing to share it? I have a (somewhat authentic) SanFran
> sourdough, obtained from a friend who moved here from there and whose
> granny supposedly swiped it from a bakery. I find it does a
> fantabulous job with white flour, but seems weak in whole wheat.

What does "weak" mean in this context? little flavor or little rise?
If the latter that sounds more like a techinque issue.

Anyway, I ship out doughballs of San Francisco (all of us here have
heard of this place, "SanFran" but nobody actually knows where it is)
starter, east side of Duboce Triangle. Reply to is valid, write and
I'll give you the address to send a SASE with three stamps.

B/

Slinky > wrote in message >. ..
> Does anyone out there have a good whole wheat culture going? Might
> you be willing to share it? I have a (somewhat authentic) SanFran
> sourdough, obtained from a friend who moved here from there and whose
> granny supposedly swiped it from a bakery. I find it does a
> fantabulous job with white flour, but seems weak in whole wheat.
> I've been cultivating it for a couple of weeks now in a whole wheat
> jar, made my first batch of 100% whole wheat bread yesterday and it
> just lacks the extra *oomph* I like to see.
>
> I'll pay postage and/or share my good white culture.
>
> Thanks from Austin

Add some wheat gluten to your flour and see the results.
Roy