Welcome to my cottage kitchen! Today, we’re baking wholesome, hearty, 50% whole wheat sourdough bread. This recipe combines whole wheat’s rich flavor with sourdough’s tangy goodness, resulting in two rustic loaves of about 850g each, perfect for any occasion. Let’s get started!

Instead of whole white wheat flour, the more familiar whole red wheat flour can be used for an even heartier flavor. White whole wheat flour is often preferred for baking due to its lighter color and milder flavor. Both flours are unprocessed whole wheat.

Explaining the stretch-&-fold, pre-shape, and shaping maneuvers in words has its limits. It is best to watch a few YouTube demo videos to grasp the craft (see links in the sidebar).

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