1Use the potato sourdough starter found in my recipe Potato Sourdough Starter. In a large mixing bowl, stir the hot water very slowly into the starter so as to gradually warm up the temperature of the starter. Add half the whole wheat flour, the yeast, and the wheat gluten, and let set and bubble for 20-30 minutes.
2Next add the remaining whole wheat flour, salt, sorghum or honey, and oil, combining well. Attach the dough hook at this point, or stir by hand. Begin to knead in the bread flour, one cup at a time, for about 5-10 minutes. Keep the dough light and pliable, not a hard lump. You may not need all the bread flour. When dough is smooth and elastic-feeling, kneading is complete. Let dough rest for 20 minutes.
3Shape dough into 2 loaves and place in greased bread pans. The best way to shape is to roll half the dough on an oiled surface into a rectangle, then roll up jelly-roll fashion and pinch the ends. Place seam-side down in bread pan. Allow loaves to rise in a warm place for 45 minutes to an hour. To create a warm place, I fill a sink with hot water and place a cookie sheet over the sink, placing the bread pans on the cookie sheet. Cover loaves lightly with plastic wrap or a clean tea towel.
4Near end of rising time, preheat oven to 350°F for 10 minutes. Place loaves evenly in oven and bake for 35-40 minutes. Bread is done when it tests at 208-210°F with an instant-read thermometer. Or, the loaves will sound hollow when tapped. Remove from pans and cool completely on wire racks.
5To make rolls:
Divide dough into 2" balls (3" for buns) and place close together on a lightly greased baking sheet. Let rise 30-45 minutes, then bake at 400°F for 10-12 minutes (12-15 minutes for buns).