Category Whole Wheat

Fifty-Fifty Whole Wheat Sourdough Bread

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.

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  1. Usually breads with a significant amount of white flour are lighter, more open and loftier

Fresh Milled Whole Wheat Walnut Sourdough

Winter time for me means soup, soup and more soup. But wait! It also means walnuts. “You silly, walnuts aren’t in season right now”, I hear you say. Well that’s true, but I say hey why not use those bagged, shelled walnuts from the market or if necessary, order a sack online? When it comes to walnuts I don’t need much convincing, just a slight nudge or the faintest craving. And so yes, I made fresh milled whole wheat walnut sourdough with roasted walnut oil. I also made soup, but I think you’re here for the bread.

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Homemade Ricotta with Whole Wheat Sourdough

This entry is a short interlude that doesn’t contain a bread formula, but rather, an accompaniment to just about any of the loaves baked here. I ate this with a recently baked whole wheat loaf made with fresh milled flour, my sourdough waffles and also my go-to white sourdough formula but I’m also eager to try it out on my walnut levain. Ricotta is incredibly versatile and you can find recipes abound, but as I’ve recently discovered it tastes far superior to store bought options when freshly made at home with good quality milk.

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50% Fresh Milled Whole Wheat Sourdough

Fall is coming, actually, it already arrived at the doorstep and asked to come inside. It doesn’t quite feel like it just yet but I see the signs: long and brooding shadows, squash and apples at the market, trees changing from dark green to slightly orange and red, and of course that innate desire to make food with a hearty slant to it: whole wheat sourdough, butternut squash risotto, soup, whole wheat pasta and an apple pie or pear tart. I absolutely love my 100% whole wheat sourdough recipe, I’ve made it many times at this point, but given the transitory nature of fall something in-between was calling, something not quite all of one, but a mix of several. Besides, there is plenty of room on the spectrum between a pure white and a pure whole wheat sourdough, maybe a fifty-fifty or forty-sixty. I like that, a fifty-fifty.

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100% Whole Wheat Sourdough

I have 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.

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