This report investigates the effects of autolyzing, fermentation medium, fermentation temperature, and proofing medium on the growth and porosity of 50% whole wheat sourdough bread. A model was designed using a 24 statistical design of experiment with replicates to screen and quantify the individual and combined effects of the aforementioned factors on the area of a 1 cm cross-sectional cut from each loaf. Fermentation temperature had the single largest effect, with colder fermented loaves being on average 10 cm2 larger than their warmer fermented counter parts. Autolyzing had little individual effect, but the strengthened gluten network abated some of the degassing and overproofing that is a consequent handling the dough or letting it ferment too much. This investigation quantifies how to maximize gluten development and yeast growth to create the airiest whole wheat sourdough, a healthier and easier to digest bread than many commercially available.