Hi. I have just made my own sourdough starter and now bread.
The only difference from the original recipe I made was to use a whole meal flour vs white as my local shop didn't gave the 'good' white flour.
The bread was very dense. No air bubbles. But the sour taste was there which is great.
My question is why could this have happened? Did I knead I too much? Any suggestions to try for the next loaf would be appreciated.
Many thanks in advance.
The recipe I used was from here http://www.lifestylefood.com.au/recipes/18604/river-cottage-sourdough
The flour I used http://kiallafoods.com.au/product/organic-stoneground-wholegrain-plain-flour/