I continue to struggle to find recipes that use my whole wheat starter to its full advantage. My whole wheat starter just doesn’t have as much rising power as either of my white starters no matter how much white flour I add to the recipe. This dough was very wet to begin with, but cooked up beautifully.
The crust was crisp but still thin. The interior was moist and chewy and unlike most of my raisin walnut breads, the inclusions were evenly distributed. The proportions were generous, but not overwhelming. Just waiting to be toasted and buttered.