Whilst I can make lovely white bread with my eyes shut whenever I try to make a wholemeal loaf it is a disaster. What am I doing wrong?

@Luke of your a fan of rye, then I've found rye bread to be more successful in home baking. Let me know and I'll send you my favourite recipe

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@kevie @Luke I got some white rye flour to try making a sourdough starter, but ended up using a little (maybe 50g out of 400g) in my usual pizza dough mix, and it really made a very tasteful difference.

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@dvdmrsdn @Luke TBH I've never had the forward planning to make a sour dough starter

@kevie @Luke yeah, I made my starter ok, but just wasn't in the mood to bake bread, so it died. Will probably just use up my rye flour in pizza bases now, or maybe try baking a regular loaf sometime with a bit of it mixed in with white and wholemeal.

@dvdmrsdn @kevie I often put in white rye in my white bread, usually 100g out of 500g.

@dvdmrsdn @kevie None that I notice. Texture is a little more "rustic".

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