I'm not an expert baker, but when you type "sourdough" into Google images, 99.9% of the results you are getting are photos of bread made with refined (white) fl

I'm not an expert baker, but when you type "sourdough" into Google images, 99.9% of the results you are getting are photos of bread made with refined (white) flour. As far as I know, you are never going to get a big, airy crumb with 100% whole wheat bread. Based on the article, I believe the Emmer flour used is not refined. The bread will always be denser than when using refined flour, but that doesn't mean it didn't rise properly. I bake whole wheat bread (100%) exclusively at home, and the crumb looks exactly like Blackley's. Even if you type "whole wheat sourdough" into Google images, you'll notice that virtually all of them are only half whole wheat.