Fresh milled, 100% whole wheat sourdough. A challenging yet extremely rewarding and healthy loaf to make. A household staple this loaf is light, hearty and delicious.

Whole grains typically ferment faster, absorb more water and create a loaf with less volume than a standard sourdough loaf. You will often find whole wheat sourdough recipes online calling for 2030% whole wheat but this is a true 100% whole wheat recipe. In the past, I have made versions of this where I sift or scald the wheat but after lots of testing, I have finally settled on a formula I am happy with.

Flavour, Health and Starter Technique

The bread tastes exceptional and does not have any bitter flavour, something often found in 100% whole wheat sourdough bread. While some of this can be attributed to the grains being used, the formula and fermentation schedule play their part. Because I am around baked goods and bread almost every day of my life, I choose to make bread with higher percentages of whole grains as my goto daily bread for my family. While many bakers strive to achieve the coveted open crumb loaf, in my opinion, this loaf is more challenging, more rewarding and most importantly healthier.

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▼ ▽ TIMESTAMPS
00:00 Introduction
00:23 Building the levain
03:53 Autolyse
06:33 Mixing
10:28 Removing the dough from the mixer
12:42 Temperature check
12:59 Folding
15:13 Shaping
19:29 Baking
21:03 Crumbshot outro

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