Some of you may recall that a few years back I cultivated my first wild yeast sourdough starter and tracked my experiments on thesourdoughjournals dot com. YayYay’s Kitchen was a flighty dream then, but The Sourdough Journals were, and still are, as real as the messy, fragrant, gooey-in-my-hand wild-yeast starter I grew from almost nothing and made into bread and pastries.
Fresh-ground heirloom wheat delivers depth and richness in both flavor and aroma
Crunchy on the outside and tender on the inside, this loaf fairly sings with slightly tangy, deliciously aromatic, whole wheat goodness. The secret? A longer than usual incubation period.
In hopes of cutting out a couple of steps and reducing the overall loaf-making time, I blended some old tricks with some new ones.
We’ve been hungry for a sandwich loaf for a while now, so I decided to see how this whole wheat onion seed bread recipe would work in a loaf.
Bursting with flavor, this piquant loaf is going fast. We want to eat it in chunks, breaking them off and dipping them into a creamy yogurt-cheese sauce, which we always have on hand. It’s good so many ways. Better than an onion bagel for breakfast, and so much more nutritious–full of goodies our bodies crave.
Hankering for a savory crust to go with the bacon and pinto beans stew I planned for dinner, I changed this loaf up–with walnuts, roasted pumpkin seeds and finely chopped oregano
With deepest gratitude to the King Arthur Whole Grain Baking book for the foundation recipe, I’m thrilled today to share my first whole wheat sourdough bread recipe. We love it more than anything we can get at our local boulangerie, and that is saying something.
What harm could a few rye flakes do? I had a small quantity of rye flakes in the cupboard, too little for most recipes. On impulse this morning, I tossed the flakes into the water to soften up with the already soaking levain. Use it before it goes stale, right?
Now that I’ve found a 100 percent whole wheat wild yeast sourdough recipe that works, I’m setting the method down here, step-by-step, so I can replicate and refine the process until I can count on making a successful loaf every time.