February 8, 2021 - 2:17pm
What a lovely whole wheat sourdough recipe
Some good ideas with an excellent result. I highly doubt my starter at that percentage will take as long but as she says it depends on the temperature. Quite like the way she final proofs the dough. There's always something to learn.
Enjoy!
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A very nice loaf and a recipe that would definitely work well with my schedule.
However you need to build a levain with some whole wheat flour. Make sure you have the correct amount at 100% hydration, whole wheat and mature.
Thanks, Abe. A lovely recipe and she sounds like a very nice, down to earth lady.
Richard
I think I'm going to try this. I have done 100% whole wheat before and also am not thrilled with the taste. The long autolyse intrigues me.