Whole Wheat Sourdough

Whole wheat flour adds nutrition, flavor, and complexity to sourdough. This recipe balances these benefits with good texture and rise.

Why Whole Wheat?

• Whole wheat flour includes the bran and germ, providing:
• Higher fiber content
• More vitamins and minerals
• Deeper, nuttier flavor
• Better keeping quality

Ingredients

• 100g active sourdough starter
• 200g whole wheat flour
• 200g bread flour
• 310g water (78% hydration)
• 9g fine sea salt

Method

1. Extended Autolyse (2-4 hours)

Mix flours and water, rest covered. The bran needs more time to hydrate.

2. Mix

Add starter and salt, mix thoroughly. Dough will be stiffer than white flour dough.

3. Bulk Fermentation (5-7 hours)

Perform 4-5 sets of stretch and folds. Whole wheat ferments faster.

4. Shape and Proof

Shape into boule or batard. Cold retard 12-24 hours.

5. Bake

450°F, 25 min covered, 25 min uncovered.

Tips for Success

• Use freshly milled flour if possible
• Increase hydration slightly (whole wheat absorbs more)
• Extended autolyse softens bran
• Expect denser crumb than white sourdough