Hi I'm new to sourdough baking but can I replace the ratio of flours in the recipe with 300gms stoneground whole meal and 200gms flour
The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:
Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment.
Why is this happening and how can I prevent it? Thanks.