Posts tagged whole grain

Whole Grain Peach, Blueberry and Lavender Sourdough Galette

Lately I’ve been creatively working my sourdough starter into baked goods around my kitchen. It started with my desire to reduce the “waste”1 of feeding my starter one to two times per day and eventually I began to fully realize the significant amount of flavor in that fermented flour mixture. You can find my recipes for sourdough pancakes, banana bread and waffles but this is my first mention of a dessert with sourdough in the crust and it’s fantastic. This whole grain crust is everything you want in a pie or galette crust: buttery, tender, flaky and packed with flavor.

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  1. As I’ve mentioned in the past we can’t really look at it as waste since it is actually food used to keep our culture alive!

Whole Wheat Sourdough Sandwich Bread

As a kid I recall more often than not eating baguettes brought home from my Dad’s restaurant, usually procured through a late night call asking for “some bread for tomorrow”. On the weekends my Mom and Grandmother would slice these baguettes at a super slanted angle and make French toast, probably one of the perfect breads for such a thing, but aside from these baguettes we also had a sack of pre-sliced whole wheat bread — which coincidentally also makes great French toast in a different sort of way. It was always whole wheat (even before that was the in thing to buy) and it was mostly just a vehicle for peanut butter & jelly, cinnamon & sugar, straight butter, or whatever other clever things kids can dream up. I always preferred the baguette (and especially these baguettes) with its wonderfully crunchy crust, but there’s a special place for a PB & J sandwich that has so much peanut butter when dropped it would always land on the peanut butter side (imagine a cat always landing on its feet).

“Why don’t we ever have good ol’ sandwich bread?”, I heard my wife recently whisper to herself in the kitchen. This wasn’t the first time I’ve heard such a statement and scattered comments like these got me thinking back about that sliced bread1 I had as a kid. Nostalgia turned to motivation as I felt urged to develop a pan loaf with many of the same characteristics but 100% sourdough, and with somewhere around 98% fewer ingredients — you know, just flour, water, salt and yeast. Continue reading


  1. And baguettes too, and I just posted a recipe for baguettes!

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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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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Tartine Millet Porridge Sourdough

I’ve baked many Tartine-style loaves through the years, but really only a few from their third book, Tartine No. 3: Ode to Bourdon whole wheat and their oat porridge loaf. Both extremely good loaves and worth the little bit of extra work required, but why haven’t I made more of the several dozen, sometimes very unique, recipes? The answer is simply that I haven’t had the time to derail my focus on the constant improvement of my country loaf. Each time I get the opportunity to bake I want to do a “simple” country loaf to try and open up the crumb, get a more gelatinized interior and increase the caramelization of the outward crust.

However, we recently had a need in the kitchen for millet and I just knew there was going to be a recipe in Tartine No. 3 for this whole grain. Sure enough, a millet porridge recipe almost opened up to itself as I was perusing the tome. Before heading to my local market to pick up the small amount we needed, I decided to double it and attempt this porridge recipe a few times. My previous oat porridge bakes produced some of my favorite sourdough to date and I just knew, if executed properly, a millet porridge bread would rank equally high on my favorite recipe list.

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