Whole-Wheat Sourdough Bread


| 5/13/2014 10:19:00 AM


Tags: sourdough, bread baking, Idaho, Jodi L. Wise,

Whole Wheat

I am sitting at my desk wondering what in the world am I going to blog about this week. This amazing smell starts drifting up stairs to the office. It smells so wonderful, my mouth starts watering and I immediately think that this is employee abuse! So, of course I head downstairs to see if I can be of any assistance — and what I mean by that is that I am hoping to sample.

Ed made whole-wheat sourdough bread. I have yet to try his and am thinking how I am going to make a case on needing to eat his fresh-out-of-the-oven bread. Ed had me slice it and take pictures and wow, the smell was just amazing. Finally, he agreed that we should try it. Now, I have to tell you, it blew me off my feet. It was a perfect combination of sour and whole wheat. Melt in your mouth. He must have seen the look in my eye as I was trying to figure out how to convince him that I needed to eat the rest of the loaf!

He used Sourdough International's South African culture. This culture loves and thrives on whole wheat. In fact, it is started with whole wheat. If you grow or mill your own whole-wheat grains, you need this culture! I headed right home to start mine. All I could think on the way home is how I could add sunflower seeds, pumpkin seeds, cranberries and the list could be endless!

Whole-Wheat Sourdough Bread Recipe

Here is his recipe. Yield two 1½ pound loaves.

Bob Linville, a good friend, calls this loaf one of his favorites. It has great flavor and texture. He uses our fast Russian culture to leaven this moderately heavy dough.

djh3
10/13/2014 11:57:05 AM

How do make the culture?





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