Easy Whole Wheat Sourdough Recipe

Sourdough Bread for Beginners (simple + whole wheat)

WebOct 23, 2020 · Sometime between 5-6pm: measure out 1 cup of your active starter and pour into a large mixing bowl. Add all remaining ingredients …

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1. Sometime between 6-8am the day before you want to bake your loaf: remove your starter from the fridge to let it come up to room temperature. If your starter is young or hasn’t been fed within the last week, feed it once now to start activating it. If your starter is well established and has been used within the last week, you can just let it sit out and come to room temperature before feeding in the next step.
2. Sometime between 11am-12pm: feed your starter (instructions in notes below if you aren’t familiar with how to feed your starter).
3. Sometime between 5-6pm: measure out 1 cup of your active starter and pour into a large mixing bowl. Add all remaining ingredients and stir well to combine. The dough will be wet and shaggy. Cover the bowl and let sit at room temperature, ideally in the warmest spot in your house. Place your starter back into the fridge for storage.
4. Let dough rise for 4 hours, performing three sets of ‘stretch and folds’, about once an hour. So, if you made your dough at 6pm, do a set of stretch and folds around 7pm, 8pm, and 9pm. To do this: wet your hands and reach down under one side of the dough, pulling it up (‘stretch’), and dropping it back down on top of itself (fold). Turn the bowl a quarter turn and do another stretch and fold; turn again and do another; turn again and do another, until you have done the stretch-and-fold on all four sides of the dough.

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Easy Sourdough Bread (Whole Wheatish) Alexandra's Kitchen

WebNov 7, 2019 · Start by weighing 300g water, 100g starter, and 10g salt. You’ll need 400g flour. You can use all bread flour of a mix of bread flour and whole wheat flour. My …

1. In a large bowl, combine the water, starter, and salt. Stir with a rubber spatula to loosely combine. Add the flour, and stir with a spatula to combine — it will be a wet, sticky dough ball. Transfer to a straight-sided vessel and cover with a tea towel or bowl cover for 30 minutes.
2. . After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. [Video guidance here.] Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
3. Cover the vessel with a tea towel or bowl cover and let rise at room temperature (70ºF/21ºC) for 4 to 18 hours (times will vary based on the time of year, the humidity, and the temperature of your kitchen). The bulk fermentation will end when the dough has nearly doubled in volume and you can see bubbles throughout the dough and on the surface. (Note: Do not use your oven with the light on for the bulk fermentation — it is too warm for the dough. To determine when the bulk fermentation is done, it is best to rely on visual cues (doubling in volume) as opposed to time. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.)
4. Gently transfer the dough to clean work surface. I prefer to use no flour and a bench scraper at this step, but if you find an un-floured work surface to be difficult, feel free to lightly flour it. [Video guidance is especially helpful for this step.] Fold the dough, envelope style: top third over to the center; bottom third up and over to the center. Then repeat from right to left. Turn the dough over and use your bench scraper to push the dough up, then back towards you to create a tight ball. Repeat this pushing and pulling till you feel you have some tension in your ball. Place the dough ball top side down and let rest 30 to 40 minutes. (FYI: This is called the bench rest.)

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