Yeah total wheat bread is a challenge.
I make sour dough bread from my own starter. The starter consists of all whole wheat flour that I grind from red wheat berries. When I make my bread I use 1000 grams of flour and 600 grams of starter.
Of the 1000 grams of flour I use 400 grams of wheat pre weighed then soaked for 1 hour before making bread. So basically I have 1000 grams of wheat and 600 grams of white flower plus other ingredients such as salt, honey or sugar and water.
I don’t use any other gluten, the white flour and starter take care of that. This makes two sandwich loaves.
My artisan bread is different. Have not mastered it yet but when my sandwich loaves are served people are like hogs at a trough.
“people are like hogs at a trough.”
LOL not sure your friends would appreciate that description!
are you able to get a sour flavor?