Whole Wheat Sourdough

Sourdough is a bread I’ve made for many years and I can do it without looking at a recipe. Yesterday I wanted to make whole wheat sourdough and was looking for different recipes and came across this recipe for “Easy Whole Wheat-ish Sourdough Bread“. No matter how long we’ve been doing anything, there’s always something we can learn.

First, even if you’re an experienced sourdough baker, I think you’d find her post interesting.

Second, for me, it was how she transfers her dough to the bowl. I’ve always dusted the banneton with rice flour, left it in the fridge overnight, then dumped it into a cold Dutch Oven. Sometimes it dumps correctly, sometimes the top catches on the side of the Dutch Oven and sticks a bit and I get oddly shaped dough.

This girl puts her dough ball face down on a tea towel that has been dusted with rice flour, then when it’s time to bake it, she covers the banneton with a piece of parchment paper, puts a plate (or anythng solid) on top, then dumps the dough ball onto the parchment paper and the parchment paper goes into the Dutch Oven.

That way of transferring the dough is a million times easier than what I’ve done through the years.

I also like her recipe because 400 grams of flour produces a loaf that isn’t huge and, at least there were two of us here, we’d be eating it within several days.

I’m letting it cool before I slice it Good Judy! 🙂

You can see a bit of a jar of whole grain (wheat) and a jar of rice flour in the background. I mill regular rice for the flour, instead of buying rice flour. I used 100 grams of whole wheat flour (that I milled) and 300 grams of Wheat Montana AP flour. I think I’m going to experiment over the next few weeks . . continue using 100 grams of whole wheat flour but sub in different types of white flour. Then, I’ll switch to using 100 grams of different grains . . spelt, einkorn . . whatever I have here.