The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat formulas

smoke signals's picture
smoke signals

whole wheat formulas

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

Bread Engineer's picture
Bread Engineer

I use TXFarmer's 36 hour baguette formula, at 95% hydration (400 g water, 425 g flour, 150 g 100% starter). It has been a reliable formula for me, despite my slowly improving shaping skills.

beeman1's picture
beeman1

desem works well if you have the starter

 

vtsteve's picture
vtsteve

Here's a link to the classic desem post from the archives - JMonkey converts a bit of starter into WW, and does a Desem-style cool/slow expansion:  http://www.thefreshloaf.com/node/1986/desem-i-take-it-all-back