Whole wheat sourdough bread

I'm surprised it did this well. It gave no promise at all. 

This is 50% whole wheat milled here at home. That is a lot of whole wheat. Usually loaves will not lift with that high a ratio of authentic whole wheat flour. 100% whole wheat is impossible to deal with using natural leavening. It results in bricks. Delicious otherworldly addictive alluring and mysterious tasting acidic and full flavored bricks. The very thin slices from them are impossible for sandwiches. It must be mixed with all purpose or with bread flour. Usually to 75% white flour. This is twice the usual amount of whole wheat. And it is real 100% of the grain, not the marketing concept of whole wheat which is different. There too the ratio is tilted to include more white. It does have 100% of the grain but not in the ratio of straight grain milled at home. Millers divide it out by types and parts and combine it back in a different ratio and call it 100% whole wheat because it does contain all parts, but not all of all of the parts. 

Further, the sourdough starter jacks with the dough making it feel like a different substance entirely. Whereas the intermediary stage takes regular loaf 20 minutes, it takes this dough 12 hours. It tends to resist forming a skin. The dough stays sticky until it has enough flour to become stiff. It has everything going against it so far as lifting to nice airy loaves in the oven useful for sandwiches go.

Having said all that, the experience is quite incredible. This is too powerful to market. Children would not like this. Too challenging.