This Saturday I plan to bake a whole grain Khorasan (or Kamut - a more rotund name), with 30% fresh ground Kamut, 30% white Kamut and 40% regular white flour (all organic.). I test baked this last weekend and came out quite nicely, with a slight crunch, a rich, nutty taste and a golden color.
Last' week's bake - the White Sonora - had a crumb that was a little tight (You likely noticed that it was somewhat dense.) This is because the dough, in its rise overnight, got a little over proofed, that is, it rose too much. Unlike the yeast you would purchase at the supermarket and use to make bread, sourdough yeast is quite sensitive; It will "run out of gas" pretty quickly if the time, temperatures hydration levels the baker uses are out of sync.
I've been using a commercial mixer for the past few weeks and, to adjust for the considerable rise in temperature caused by the friction it encounters mixing the dough, have reduced the temperature of the water I add to make the dough. But not enough! When I set about to bake this past Saturday morning, the dough had tripled in bulk (it should only double). I will drop the water temperature another 10 degrees this next bake to see if we can get our yeast and bacteria working at the right pace.
Your Canadian Baker