Serious Efforts: Whole Wheat Sourdough Bread?
My SO and I are going on a trip this week, and I wanted to make us some bread for the trip. I was hoping I could combine delicious (mmm, sourdough) with nutritious (ww flour).
I was hoping to swap at least 1/2 if not more of the AP flour for "white" whole wheat flour (made from white spring wheat instead of red wheat). I made the starter and it seems to be doing fine, but I've never made sourdough before, so I'm a bit apprehensive about whether or not this'll work... Thoughts? Hints? Tips? Warnings?
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8 Comments:
Well I have only read and baked from "Artisan Bread in 5mins a day" and they say use only 1/3 ww flour. It becomes a different beast with more wheat. It affects the rise from what I understand. Hopefully a full-fledged baker can give you expert advise.
pamstar at 5:24PM on 03/09/09
If you have never made sourdough bread before, I would do it the traditional way first so you get the feel of it. For me sourdough is just not sourdough with whole wheat flour, I think it takes away from the tang I love. I adore WW breads, but not so much for this one.
I know you can add some and it will work, but like pamstar said, start with a smaller amount, 1/4 to 1/3 if you absolutely must. It will come out a bit different than regular sourdough, though of course that does not mean bad!
Good luck!
sadiepix at 7:32PM on 03/09/09
Check out Peter Reinhart's "Whole Grain Breads" -- he has a technique (he calls it the epoxy technique) that allows you to use 100% whole grains while still tasting incredibly good. Like all good things, it takes time - you have to start at least a day before - but you mention having sourdough starter so that may cut back on the initial time investment.
Also, for a video of Peter talking about this method, go to http://www.ted.org and look him up. It's a very good, quick (15 minute) tutorial.
Dominic
the zen kitchen
dvchurch at 9:45PM on 03/09/09
As a chef that has baked many a loaf I have some advice. Whole wheat flour while it can be dense doesn't have to be. Use more sponge than you normally would. Sounds odd but the sponge will soften the wheat as it rises. Let the bread rise at least 3 times. 2 times to proof in the bowl and once after the desired shape is made. If you are baking this on a pizza stone make sure to keep it moist. It will keep the bread soft. If you don't have a stone keep spritzing the oven with water or place a pie pan with water in it so the steam can keep it soft. Just remember to feed your sponge everyday. No one likes a dead sponge.
srfchf at 10:49AM on 03/10/09
I use 100% white whole wheat flour in a sourdough version of Jim Lahey's no knead bread recipe. The only adjustment I make is that I use a bit less flour as the dough seems to be drier than it would be with white flour.
tracker at 11:02AM on 03/10/09
Do a search for Desem Bread - which is whole wheat sourdough. When done right it's the best bread out there. Since it's WW it's a very wet dough
Kim Nyland at 6:31PM on 03/10/09
What I usually do is add 3 cups of whole wheat flour (for a 2 loaf batch) when I first start mixing flour into the liquid ingredients, then finishing off the batch with AP flour. I don't add more, simply because the family doesn't like it as much. It usually works out to be between 1/3 and 1/2 of the total flour used.
I like to use rye flour in my sourdough breads, too. Softened steel cut rolled oats is another family favourite. I also like to add flax seeds, but the rest of the family isn't too keen on them, so I don't do it often.
kunoichi at 2:27AM on 03/11/09
I agree with those that have said to use only approximately 1/3 WW flour. I know you won't have time, but a few months back I got some King Arthur Flour sourdough starter, that I've been diligently keeping alive. I'd say it's just about time to make some sourdough bread!
Barbd at 2:55PM on 03/11/09