No Fuss Whole Grain Sourdough Bread Recipe (2024)

FAQs

Can you use 100% whole wheat flour for sourdough? ›

While you can make this with your regular sourdough starter I have used a 100% whole wheat sourdough starter at 65% hydration to keep the loaf true to it's name. If you don't have one, you can convert one easily by changing your starters flour to 100% whole wheat (but keep in mind it will ferment a bit differently).

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

However, which one is healthiest for you depends on what you're looking for from your daily loaf. If you're looking for a high fibre bread, then opt for whole wheat bread, whereas if you usually have digestion issues then sourdough is your best bet.

You certainly can. It's as simple as feeding your starter whole wheat flour and water at room temperature every 12 hours, which is the basic schedule for countertop, frequently used sourdough starter.

As far as compared to other sourdoughs, whole wheat doughs tend to rise faster than white bread dough. It will also depend on the hydration of the whole wheat sourdough recipe you use. The higher the hydration, the faster the rise.

Anna Napoletana says it's grano ternero, which means soft wheat.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Yes you can mix the flours in your sourdough starter. This can be an economical way to add some whole grains or rye. So you might want to feed 25% rye and 75% all purpose for example. There's really no hard and fast rules for what ratio of flour you use.

Why do you put vinegar in sourdough bread? ›

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

You'll find I use honey in many of my recipes. I love to use it in my no-knead 100% whole wheat sourdough bread because it makes it much softer and less dense than it would be without it. Subbing it in recipes that call for sugar is not usually as simple as a one-to-one sub, though.

“The whole-grain sourdoughs have more fiber, protein and micronutrients, making them more filling and healthier for you overall,” says Natalie Rizzo, registered dietitian and nutrition editor at TODAY.com. When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Ideally your strong flour should be between 12.5-14% protein and non organic, especially if you are new to sourdough as non organic flours are stronger and will make your introduction into sourdough smoother.

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

For the Autolyse: In a large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.

Can I make a starter with 100% Sprouted Flour? Sprouted starter is possible but sprouted flours have so much enzyme activity that they lose their structural integrity quickly. While the yeast and bacteria are still in there, after a few days your starter won't have enough structure left to rise.