The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat sourdough

agcilantro's picture

100% Whole Wheat Sourdough Bread Problems

October 9, 2012 - 6:35am -- agcilantro

I have been making the 100% Whole Wheat Sourdough Bread recipe from Sourdough Home, and have had mixed results.  A few times the bread rose beautfully both in the brad pan and in the oven, and the texture was fantastic.  I have, however, been unable to consistently have this recipe turn out well.

Here is the recipe: ( and a link ).  I am using King Arthur whole wheat flour, AP.

smoke signals's picture

whole wheat formulas

January 9, 2012 - 11:23am -- smoke signals

I am looking for a 100 percent, whole wheat, sourdough formula that involves only flour, water, culture & salt. I realize there are many on this site and I would like to know what folks think is the best option. I'll be baking around 15 loaves in a convection oven for my CSB. (Community Supported Bread)
Smoke Signals

bjam1964's picture

First loaf from wild yeast leaven

January 3, 2012 - 4:25pm -- bjam1964

Hi everyone,

I have been loitering in the background reading up on everyones experiences and great advice. Six days ago I started a wild yeast leaven which has been kept at room temperature and fed twice a day. This morning I noticed that it had become very active overnight so I scooped out a ladel of starter and made a sponge. This evening I have made a 100% whole wheat sourdough loaf. It took four hours for the first rise and then another three to prove in the banneton. Running out of time I decided to go for the bake and this is the result:

inkedbaker's picture

anyone have a good recipe I can try my new sourdough starter on, that doesn't use any unbleached flours? want it to be 100% whole wheat!

Mebake's picture

This is a batard i made last weekend:


 - 400g freshly milled Hard White Wheat

 - 300g Water

 - 100g WholeWheat Sponge / levain / preferment (at 68% hydration)

 - 9g fine Sea Salt


800 g Final Dough at 73% Hydration


1 - Flour ,Water, and salt mixed to form a dough (SOAKER), and left 8 Hours at room temperature.

2 - Preferment / levain was prepared 2 days before. (BIGA) and stored in the refrigerator after fermenting at room temperature for 8 hours.

3 - Day of Bake, BIGA and SOAKER where cut into pieces and mixed without tearing the dough until it passes windowpane.

4- Stretch and fold gently into an envelope shape, round into a ball every 1 hour for 3 hours.

5 - Preshape, and Shape intoa Batard and place in a rice-floured couche for 45 min, preheat the oven.

6 - Poke test, Slash the loaf at an angle, load into the oven with a peel on parchment, and covered by a preheated pyrex bowl.

7 - After 15 Minutes, the bowl is removed, the stone replace by a colder one and shifted upwards to pervent burning the bottom of the loaf.

8 - After 30 minutes, switch off the oven and let the loaf in to dry out for 10 min.

Result: Chewy crumb, not dense, and very slightly moist and slightly sour.

Recommendation: Yes, But the preferment was over ripen when mixed, which is evident from the lazy yeast activity, hence: tight crumb. Next time, i'll mix it when it is just ripe.


velogrrrrl's picture

my first sourdough loaf!

November 26, 2009 - 6:53am -- velogrrrrl


i have been lurking here for a few weeks and during that time i eventually grew a nice batch of sourdough starter with pineapple juice. last night/this morning i baked my first loaf of bread with a helpful recipe suggestion for 100% whole wheat sourdough. i am eating a slice now and it is amazing!! mmmm sour!

here's a link to a photo:

velogrrrrl's picture

Hi from MI- searching for lo tech sourdough recipe

November 25, 2009 - 11:56am -- velogrrrrl

hello! i joined this site because i recently started growing a sourdough is all wild yeast (no packaged yeast added) and was made using pineapple juice.

it took a few weeks to get going, but now it is nice and puffy! it's the day before thanksgiving and i need to find a simple 100% whole wheat sourdough recipe. i've read a few on this site but they are tooo high tech for this noob. i don't know anything about % hydration or levain or retarding the bread :-(  any suggestions?? thanks soo much! :-)



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