Posts tagged Whole Wheat

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!

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

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 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, but we’ll save that for later…

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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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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