I agree with this! Also whole wheat is a little strange compared to normal flour. First of all it can handle more water, bumping up your hydration can help give you a less dense bread. I also like to doing a 100% hydration on my whole wheat flour and let it sit for at least an hour than mix that with my normal “white” flour mixture

My line of work doesn’t allow for good boundaries. There is an ask. I told my boss last week that I was burnt out, he told me well find a way to get it done. I found out this morning I have a private dinner for the CEO and bankers from 5-10 tomorrow night, plus another event at noon that I have to prep for so I’ll be there at 9. Boundaries in kitchens only put targets on your back. I feel like that’s why I’m having so many problems right now is I’m setting boundaries and they aren’t being respected. I just feel defeated. I feel tired. I feel hopeless. I love cooking and I would like to think I am good at it, but I feel like I’m am exploited constantly.