Whole Wheat Sourdough Recipe
User Reviews
4.7
Whole Wheat Sourdough Recipe
Description
This recipe begins by whisking together an active sourdough starter, lukewarm water, and olive oil, then adding bread and whole wheat flours with salt to form a dough. The dough is shaped into a ball and lightly oiled before proofing, which takes about 12 to 18 hours at room temperature, allowing natural fermentation to develop flavor and gluten structure. Folding rather than punching down helps retain air during shaping.
Bread flour strengthens the dough's structure for better rise and texture, while whole wheat flour contributes a mild nuttiness and denser crumb. Olive oil enriches the dough and prevents excessive sticking during proofing. The long fermentation time requires patience but creates a more textured and flavorful loaf.
The dough can be refrigerated if baking is delayed, extending fermentation up to three days. Adjustments to water quantity may be needed depending on flour absorption to ensure the dough is the right consistency for handling.
Ingredients
- ½ cup (4oz/115g) sourdough starter (fed/active)
- 1 cup (8floz/225ml) water lukewarm
- 2 tablespoons olive oil
- 1 ½ cups (7½oz/213g) bread flour*
- 1 ⅓ cups (6½oz/185g) whole wheat flour fine
- 2 teaspoons salt
- olive oil for greasing
Notes
- Use bread flour over all-purpose flour for improved dough strength and structure.
- Adjust water quantity to achieve a dough that forms a ball and cleans the bowl; flour absorption varies.
- Proof the dough for 12-18 hours at room temperature or up to 3 days in the fridge if baking is postponed.
- Fold the dough gently during shaping to maintain air for better rise and texture.
User Reviews
Overall Rating
4.7
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