Whole-Wheat Sourdough Baguettes

Reader Contribution by Jodi L. Wise
article image

I have mentioned before that I never baked when I got hired for the job at Sourdoughs International. It was completely overwhelming. Ed Wood is a master at the baking of Sourdoughs. But so is his son Keith. One day I sat down to talk to him about sourdough and in two minutes I knew he was just as good as Ed. Which meant I was lost. I can run a tractor, change oil in a car, doctor about any animal but the kitchen…well, it came with the house.           

When I mentioned to Keith that I understood nothing about what he was talking about, he gave me a funny look. I told him that I was never in the kitchen as a child and my mother did not really cook or bake. I am amazed at how many people are like me. The thought of heading into the kitchen and putting out a meal is terrifying!

This is what I love though about sourdough. It costs almost pennies if you mess up. I have learned that my mess ups even taste good. They might not look presentable but the taste is there. Sourdough is about experimenting and trying new things with it. Adding what you like and taking out what you don’t. The great part is that you aren’t out all the money it takes to experiment with dinners and such.

So here is one of Keith’s recipes and what a real baker’s bread looks like. I know if I keep it up I will someday get there. In the meantime my taste buds are thanking me for the experiments.

Whole-Wheat Sourdough Baguettes Recipe

Finely grind:

100 gm spelt grain

50 gm amaranth grain


bread flour to total of 440 gm

2 tsp salt

1 tbsp wheat germ (optional)

Mix dry ingredients and add:

1 cup water

1 cup sourdough starter

Mix until homogeneous, rise overnight in cool location. Kneed lightly and form into two long loaves. Fold into lint-free towel. Rise about 5-8 hours in cool location. Remove loaves from towel, slash diagonally at 3-5 locations using a razor blade. Place in oven at 550 degrees Fahrenheit (convection). Cook 5 minutes with generous misting every 30 seconds. Reduce oven to 400 degrees (bake). Cook 20 minutes. Remove from oven and mist lightly with salted water. Cool slightly on wire rack.

Happy baking!  I hope you enjoy this and experiment with it.