I’ve made whole wheat sourdough in the past but never a fully whole grain version, I typically mix in some white flour or sift out the bran, never to return. However, this entry is a true 100% whole wheat sourdough, through and through, and I have to say its taste really surprised me. Not too wheaty, not bitter, and a beautiful rise with a just-dark-enough colored crust. Some of this is due to the exceptional whole wheat flour I’m using (see below), but of course bread doesn’t just bake itself, the process is just as important.
The increased nutrition in whole wheat bread is definitely a welcome thing, but also, the taste is so completely different from a white country loaf and it’s great to change things up when you bake weekly (or more than that, in my case). But, not only a change in taste of the resulting bread, but also a change in process and an adaptation of skills. I feel like baking whole wheat requires a baker to elevate their observational skills to a new degree, to watch the dough closely and respond to its ever-changing attitude as the bake progresses. It keeps you on your toes!
To achieve a completely whole grain sourdough I employed my 100% whole wheat stiff starter. If you don’t maintain a starter that is completely whole grain you can either convert yours over, make a new one from your existing one1, or use what you have knowing that your loaf will have just a little bit of white flour in it — not really that big of a deal as the percentage of your eventual starter in the final dough is relatively small.
After an exchange of emails with an astute reader (hey, Margie!) I’ve decided to add a new section to my posts that delves a little bit into the flour selected for the current bake. Sometimes the flour will be the same as the previous post, especially since I order it in 50 pound bags these days, but when there is something new to discuss I’ll add it in this section before the recipe.
Slowly convert your feedings over the course of a day or two to use all whole wheat instead of a mix of white/wheat, if that’s your situation.↩