Hello,
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)
Thanks,
Smoke Signals
www.smokesignalsbaking.tumblr.com

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:

I am quite pleased and also looking forward to inspecting the crumb after it has cooled down.

Regards, Brian James

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!

This is a batard i made last weekend:

Ingredients:

 - 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

Process:

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.

Khalid

Frightening texture. I am not talking about cottage cheese, nor tapioca pudding, but rather the 100% whole wheat sourdough bread that has been having a good old time disgusting me with its texture of late. I have used the tactics that I have found here on the Fresh Loaf site- stretch and folds at 30 min /1 hour intervals, autolyse, and the great slap and fold technique. Yet my sourdough bread remains stubbornly dense except for a sprinkly of yeast tunnels scattered throughout the bread, and each slice of the bread results in wheaty streaks on the knife. Argh. I know that I am capable of making bread that doesn't knock a hole through the wall when you hurl it in frustration:

the above bread is 100% whole wheat (with some seeds added), but contains yeast. Here would be my attempts at 100% whole wheat sourdough:

and worse yet:

and here's the knife after cutting into these fiber nuggets:

frustrating. typically my procedure mimicks that of a post I found on this site: an overnight levain consisting of 90 g flour, 7.5 g levain (100% hydration), and 73 g water and an overnight soaker of 375 g flour, 302 g water, and 9 g salt. "Flour" refers to whole wheat flour, or more specifically type 150 flour as I am in France and flour is sold by its "type" ranging from 45 to 150; 45 resembles baby powder and 150 contains the most bran. In the morning (~7h30) , I mix the soaker and the levain and perform stretch and folds every hour until 11h00, when i shape the bread and then let it rest about 3 hours. Into a 425 F/220 C oven for a few minutes it goes after the rest- and after a few minutes i lower the temperature to 375 F/190 C and let it bake for 45 min.

 I would be overjoyed if someone had some advice on what I can do to improve the texture of my sourdough. My hypotheses are that my dough is too hydrated (it can get pretty gloppy at times- in my head is the chant "wetter is better!" that I have picked up from multiple posts on this site. wetter may be better, but a swamp is well, a swamp), or that the flour's high bran content is slicing up the gluten, although I doubt that as my yeast bread comes out fine.

I look forward to your responses,

Claire- a longtime Fresh Loaf lurker who has finally decided to step into the light and create a post

hello!

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: http://www.facebook.com/photo.php?pid=35546459&l=4e6a42bcb7&id=25706217

hello! i joined this site because i recently started growing a sourdough starter.it 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! :-)

-dana