100% whole wheat sourdough
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 http://www.sourdoughhome.com/100percentwholewheat.html ). I am using King Arthur whole wheat flour, AP.
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)
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 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! :-)