Posts tagged Healthy

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

Spelt Sourdough

Having just recently devoured every episode of the inspirational Michael Pollan series Cooked on Netflix1, I came away with a sudden urge to drop everything and get some fresh dough between my fingers. Throughout the entire series he was on screen rallying behind slow food, especially so in the “Air” episode where Pollan points out that humanity really lost something when we transitioned from quality, slow food to abundant, fast food — most significantly when it comes to bread. There’s truth to the old saying that all good things take time, right? I agree.

With this amped up baking gusto I’ve been baking more and more this past month, not only baking my staple weekly bread but also milling fresh spelt flour and testing a spelt sourdough formula. Chances are you’ve heard of spelt, a very old species of wheat that has been used since long ago and as Pollan alluded to, you feel a sort of connection with ancient bakers when baking bread this way, and especially for me with this ancient grain.

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  1. I just picked up the book and can’t wait to get further into it, more information on fermentation and bread!

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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Ninety-Five Percent Whole Grain Sourdough

When attempting a new recipe I will usually keep working at it many times over until things are to my liking. I will go through pages and pages of notes with various tweaks to temperatures, folding intensities, flour combinations, and numerous other things. When I finally make a breakthrough I refer to my notes and pictures and will writeup a new post in the hopes my discoveries will help any readers out there looking to bake these loaves in their own kitchens.

This entry is no different. I believe I’ve finally found a really great combination of inputs to produce a superb whole grain loaf. In my last whole wheat entry the result was around 75% whole wheat. This entry describes how to get a nice and light, moist crumb with a higher percentage.

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