Whole Wheat Sourdough Bread 🍞

Creating Your Sourdough Starter

A sourdough starter is a natural leavening agent made from flour and water. Wild yeast from the environment ferments the mixture, creating bubbles and a tangy aroma that will help your bread rise.

Ingredients:

• 100g (1 cup) organic whole wheat flour

• 100g (¼ cup) spring water

Process (Takes about 7 days):

Day 1: Mix

• In a jar, mix 100g of flour with 100g of water until combined. The mixture should be thick like a paste, not watery.

• Cover loosely with a lid or cloth (to allow airflow but keep out debris).

• Leave it at room temperature (70-75°F).

Day 2: Wait & Observe

• You may start to see small bubbles, indicating fermentation.

• If there are no bubbles, don’t worry—wild yeast takes time to develop.

Day 3-7: Daily Feeding

• Discard half of the starter (~75g), keeping about 75g in the jar.

• Feed with 50g of spring water and 100g of organic whole wheat flour.

• Stir well and leave at room temperature.

Signs of an Active Starter (By Day 7-10):

• It doubles in size within 4-6 hours after feeding.

• It has a tangy, slightly sweet smell.

• It has many bubbles and a stretchy, airy texture.

Once Your Starter is Active:

• Store in the fridge and feed once a week if not baking daily.

• Before baking, take it out, feed it, and let it sit at room temperature for 4-6 hours until bubbly.

Part 2: Baking Sourdough Bread

Now that you have a strong sourdough starter, it’s time to bake!

Whole Wheat Sourdough Bread Recipe

Ingredients:

• 100g (½ cup) active sourdough starter

• 375g (1 ½ cups) warm water

• 500g (4 cups) whole wheat flour

• 10g (1 ¾ tsp) sea salt

Step-by-Step Process:

1. Mix the Dough (Night Before Baking)

• In a large bowl, mix 100g of starter with 375g of water.

• Add 500g of whole wheat flour and mix until no dry bits remain.

• Cover and let it rest for 30-45 minutes (this helps hydration).

2. Add Salt & Stretch and Fold

• Sprinkle 10g salt over the dough and gently mix it in.

• Over the next 3-4 hours, do 3-4 “stretch and folds” every 30-45 minutes:

• Grab one side of the dough, stretch it up, and fold it over itself.

• Rotate the bowl and repeat on all four sides.

• This builds gluten strength for a better rise.

3. Bulk Fermentation (Overnight Rise)

• Cover the dough and let it rest at room temperature for 8-12 hours.

• It should double in size and look airy and puffy.

4. Shaping the Dough

• Lightly flour a surface, then gently shape the dough into a round ball.

• Place it seam-side up in a floured proofing basket (or bowl with a towel).

• Cover and let it rise for 1-2 more hours (or refrigerate overnight for more flavor).

5. Baking the Bread

• Preheat oven to 500°F (260°C) with a Dutch oven inside for 45 minutes.

• Place dough on parchment paper and carefully transfer it into the hot Dutch oven.

• Score the top with a razor or sharp knife (to control expansion).

• Cover and bake for 20 minutes.

• Remove the lid and bake uncovered for 20-25 more minutes until golden brown.

6. Cooling & Enjoying

• Let the bread cool on a wire rack for at least 1 hour before slicing.

• Enjoy with butter, jam, or your favorite toppings!

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