Sunday, May 17, 2015

Sourdough Whole Wheat

Having a down day today. Its overcast and there are occasional sprinkles so it is good day to take a break from the garden. Everything is planted and growing for now and I finished mulching all the tomatoes, peppers and squash yesterday. Today I am experimenting with making whole wheat sourdough bread and grinding my own wheat. It already smells different during fermentation than dough made with my usual King Arthur whole wheat so it will interesting to taste the difference. It is going to be a little coarser for sure since the grain mill for the Kitchen Aid doesn't grind as fine as commercial flour. I bought 5 pounds each of hard read whole wheat berries, hard white and soft white. The hard red is the first trial.

This is my standard recipe for sourdough whole wheat I'm just using self ground whole wheat instead of storebought.

My standard recipe is as follows:

500 grams whole wheat flour 
100 grams bread flour
400 grams sourdough starter refreshed (I use a 100% hydration starter)
350 grams water
3 tblsp honey
18 Grams kosher salt 1.5 tsp yeast 

I usually make two boules and bake at 425F for 25 minutes in a steamed oven.


fallenmonk said...

I'm in trouble now! The whole wheat bread from freshly ground wheat was so startlingly better than my usual from store bought flour that I am doomed to having to grind my own flour from here on. Seriously, the best loaf of bread I have ever baked and I've baked a lot of very good bread. So far we've had it for dinner with just Kerry Gold Irish butter and this morning toasted again with Irish butter but also Bonne Maman raspberry jam. Far Out!

Steve Bates said...

Duly noted!