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Artisan Whole Grain Sourdough
Artisan Whole Grain Sourdough
Artisan Whole Grain Sourdough
Ingredients
Evening of Day 1:
200 grams (7 oz. or 7/8 cup) water
120g (4 oz. or 1/2 cup) sourdough starter
236 grams (8 1/3 oz or 2 cups) whole wheat flour
Morning of Day 2:
274 grams (9 2/3 oz. or ~1 1/4 cup) water
85 grams (3 oz. or 7/8 cup) rye flour
250 grams (8 3/4 oz or 2 cups) white bread flour
170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
13 grams (scant tbs.) salt
Instructions
Evening of Day 1:
Mix all ingredients together
Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
Morning of Day 2:
Add day 2 to day 1 ingredients
Knead, place in plastic covered bowl and refrigerate for 24 hours.
Morning of Day 3:
Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
Bake at 485F for 40-45 minutes.
Notes
The recipe was created using grams for measurement. For those without a kitchen scale I have
translated to ounces and cups. Some of the measurements don’t translate all that nicely, but what I
have here is close enough.
https://breadtopia.com/whole-grain-sourdough/
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