The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole wheat sourdough recipe - substituting AP and rye flour

  • Pin It
lacuna's picture
lacuna

Whole wheat sourdough recipe - substituting AP and rye flour

Hi all,


Could I substitute whole grain rye and AP white for the whole wheat flour in this recipe?


I made this 100% whole wheat sourdough and we really really liked it.  I want to make it for friends who have announced they are coming over unexpectedly.  Unfortunately I only have 1 c whole wheat and no time to go out and get some more.  I have a bag of whole grain rye and a bag of AP white.  Do you think I could substitute some of the whole wheat flour with rye or AP white?  As for proportions, tips would be appreciated, but I'm happy to wing it, kneading until tacky by feel like I did the last time.


Recipe link:


http://www.sourdoughhome.com/100percentwholewheat.html


When I made it the first time, the substitutions I made were as follows:


*  Used a 100% hydration starter fed entirely with AP white flour.


*  Used only 1 2/3 c whole wheat flour instead of 2 2/3 c whole wheat.  I added flour until the dough was tacky during kneading and could only incorporate that much flour.  My scooping must be heavy.  I always use the "fluff, scoop and level" method, but I consistently end up using less flour than the recipe.


Thank you!


 

Mini Oven's picture
Mini Oven

And fill out the recipe with the AP.  It should be fine.  The rye will give it more stickiness so be careful not to get the dough too dry adding flour.


Mini

Postal Grunt's picture
Postal Grunt

Obviously, it won't be a 100% WW loaf but it will be one of your own. Thom Leonard, from Wheatfields Bakery in Lawrence, KS and other achievements developed a recipe that he identified as a French Country Loaf. It was AP or bread flour primarily, WW, and a touch of rye. It may be more formally discussed in the archived threads or on another internet site. I have a loaf baking as I type that is 75% KA AP, 19% WW, and 6% rye. Sometimes I'll use WWW and sometimes I'll use less rye but putting some rye in the starter build . It always works well for me.


So, you can do it too!

lacuna's picture
lacuna

Thanks Mini and Postal Grunt.  It turned out ok.  Not quite the chewy fluffy specialness of the previous loaf.  But given I'm doing this by feel and volume rather than percentages and weight, could have been due to any number of variations.


Tip to limit to 1/4 c rye was especially useful.


 

Postal Grunt's picture
Postal Grunt

If you click on the Yeastspotting/ Wild Yeast topic in the "In the News" section of the home page (lower right hand corner) and then scroll down, you'll find two different entries on Leonard's French Country Loaf. The recipes are in weight measurements if I recall correctly.