I’ve been thinking about this recipe for some time and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. I wanted it to be light in the hand, soft of texture and for it to be a good starting place for those who might not have had much experience with breads boasting a majority of whole grains. Sort of a beginner’s sourdough recipe but with more whole grains than not — a fifty-fifty whole wheat sourdough bread to get you and your family on the whole-grain-train without them missing the characteristics of white flour1.
Usually breads with a significant amount of white flour are lighter, more open and loftier↩