One stage sourdough bread made the best whole wheat sourdough bread !! But how can I make it a little less sour?
I found this recipe here on the boards. It was called Sourdough Guy's one stage sourdough bread. I used the exact quantities given with whole wheat. It requires so little labour and it actually allows you to soak your flour for long enough that I think it must meet the requirements of the Nourishing Traditions cookbook, but it produces a loaf that is incredibly light. I am so happy because I have been trying to make the healthiest bread possible out of wheat flour and yet I wanted it to be light for sandwiches and buns.
My one problem now is that it is quite sour. My husband loves it and I think we will get used to it, but is there a way to make it less sour?
Take 20-35 grams of active starter and disolve it in 765g of low chlorine or filtered water. Add to the water and starter, 1090 grams of flour and 20g of salt. Mix the salt into the flour first. Stir until all the flour is wet and set aside for an hour. Tip the dough out onto the counter and do a "french fold" or do a "letter fold" 4 or 5 times. Put into a clean oiled container and allow to double. This should take around 16 to 20 hours. After it has doubled turn it out shape and allow to proof 4 hours or so and bake as normal. This recepie makes a 70% dough. I have found that 35 grams of my starter will double after 16 hours on a 70 degree day. I scaled back to 20 grams or so to get the full 20. Cool thing about this is you can throw it together 8 or 9 pm. let it set until 4 or 5 the next day, shape and bake around 9 or 10pm. If you make it with cold water I imagine you could stretch the fermentation time out even longer. I also sometimes give it a second folding the first night if I think it needs it. This bread also has wonderful flavor as well. Hope this helps.
Da Crumb Bum