March 23, 2010 - 12:47pm
100% white whole wheat sourdough
This is my first attempt at a photo posting and it has been quite an ordeal since I am new to digital cameras and I just couldn't seem to figure this out. I hope this is an appropriate size. 
I made this with a starter from 100% white whole wheat and water. It has additional white whole wheat, salt and water to make a very tiny loaf for two. It has a crunchy crust and just the right sour note to it.
Now that I have sort of figured this out, I have some other photos I will attempt to post.
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Suggest you start a blog here. That way, whenever you, or anyone wishes to view your work, it can easily be found in a more centralized location.
On the left side of the page, under your user name, click on "create content", then click on "blog entry".
Windows picture resizer(free power toys download) or many other photo aps will resize to your liking.
I bet a lot of people thought an all white whole wheat loaf would have been "whiter".
Thanks for the suggestion. I can give it try, I am very new at this computer stuff. I was just thrilled to get my first picture to post.
Did you use a recipe? I've been doing a lot of my whole grain sourdoughs by just adapting the "1-2-3" idea. However, I've found I have to add water, so it ends up being more like 1-2.5-3. I just add water until it feels right with the whole grains, making sure to give a long autolyse time (at least 30 minutes) because those whole grains like to fool you. Glad to have another whole grain baker on board. Sometimes I feel like I'm one of the only ones that is almost 100% whole grain.
I use Prairie Gold wheat I grind myself. I mix 1/2 cup sourdough with 1/2 cup water, 1-1/2 cup WWW flour and 1 tsp. kosher salt. I stir that together and let it sit out covered on my counter over night, like the no knead bread.
In the morning I preheat my oven and pizza stone to 500 degrees. I stretch and fold the dough a couple of times, wait 15 minutes and stretch and fold again. Then I shape the dough, place it on a piece of parchment on a pizza peel. I cover it with a bowl and let it rest around 30 min.
Then I lightly flour the loaf, slash it, slide the parchment and loaf onto the stone. Cover it with a stainless steel bowl, turn the oven down to 450 degrees. Bake for 20 minutes, remove the bowl, continue to bake until nicely browned, then turn off the oven and open the door without removing the loaf. I let it sit in there a while to crisp up the crust a little.
These are all methods I learned from this site. The recipe is basically a scaled down 1-2-3 no knead, whole wheat sourdough.
The crust is not thick and chewy. It is more thin and crispy. It has a nice tang to it without being overpowering. It has nice oven spring and crackles when first done.
It is the perfect size for 2 or 3 people.
I have a Nutrimill. It is the only mill I have ever owned but it seems to do a wonderful job.
They have a life time warranty and since I did have a problem with some kind of switch in it I had the chance to see if they stand by their products. The service was great and I had my mill back in no time with no other problems.