WHOLE GRAIN SOURDOUGH RECIPES
TRADITIONAL WHOLE GRAIN SOURDOUGH – BREADTOPIA
A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I’ve baked and on par with some of the best whole grain bread I’ve had anywhere.
Provided by Eric Rusch
Prep Time 0 minutes
Cook Time 0 minutes
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Evening of Day 1:
- Mix all ingredients together
- Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
- Morning of Day 2:
- Add day 2 to day 1 ingredients
- Knead, place in plastic covered bowl and refrigerate for 24 hours.
- Morning of Day 3:
- Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
- Bake at 485F for 40-45 minutes.
HOW TO MAKE A SOURDOUGH STARTER | SOURDOUGH | RECIPES ...
A sourdough starter is a paste made from a whole grain flour* and water that captures and develops wild yeasts to create the basis of leavening for sourdough bread making. This paste will need ‘feeding’ with flour and water about every 12 hours and must be kept in a warm place for 3 to 5 days to become active. Once the starter is active some of it is used to make a ferment which is eventually mixed with more flour and water to make breads such as a Sourdough Cob, Sourdough Spelt Wholemeal Loaf or Sourdough Pumpkin and Sunflower Bread. For additional information with hints and tips, please see our Guide to Sourdough Making and you may also find our Sourdough Starter Table helpful.
Number Of Ingredients 2
Steps:
- Starter – use this handy chart to help you keep track of your feeding times. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the damp tea towel and leave in a warm place for 12 hours. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-dampen the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours. On the second feed of day three, add two tablespoon of flour and another two of water, mix together, cover and leave for another 12 hours. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept constantly in a warm place. Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress. This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.
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From breadbyelise.com
From breadbyelise.com
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From eatingwell.com
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From theperfectloaf.com
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From forksoverknives.com
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From leitesculinaria.com
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From wholefoodsmarket.com
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From theclevercarrot.com
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From alexandracooks.com
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From bluebirdgrainfarms.com
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From loveremodeled.com
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From breadtopia.com
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From ooni.com
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From shop.kingarthurbaking.com
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From loveremodeled.com
From loveremodeled.com
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From breadtopia.com
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From theclevercarrot.com
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From eatingwell.com
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From truesourdough.com
From truesourdough.com
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