I know that going from cornbread to sourdough sounds like going from the baby pool to the deep end of the pool, but once you get past the starter, sourdough can be a fairly hands off. I bake a loaf of this bread once a week and eat it almost every morning with almond butter and homemade jam or fried eggs. Compared to your standard grocery store whole wheat bread it’s a little denser and more tangy, but very filling. I know it contains all purpose flour, which isn’t quite as great for you as 100% whole wheat, but maintaining a whole wheat starter is next to impossible.
- 1 1/2 cups all purpose flour
- 1/8 tsp instant yeast
- 1 cup warm water
- 1 pint glass mason jar
2 to 3 days before you want to bake your first loaf, mix the above ingredients in a bowl with a wooden spoon. Transfer to the mason jar, cover loosely and set in an out of the way place in your kitchen at room temperature. Stir every 8 to 12 hours, until the mixture is bubbly and smells slightly sour. This takes as from 1 to 3 days, usually. Congratulations, you just made sourdough starter! Store in the refrigerator until you’re ready to bake.
Whole Wheat Sourdough Bread
- 1 batch sourdough starter
- 2 cups all purpose flour
- 1 1/2 cups warm water
- 2 cups whole wheat flour
- 1/2 tsp instant yeast
- 2 tsp salt
- Transfer the sourdough starter to a large bowl. Add the all purpose flour and water. Cover and leave at room temperature for 6 to 10 hours, until bubbles start to form on the surface. Now you’ve fed your starter.
- Transfer half the mixture to a pint glass jar and put in the refrigerator for next time.
- With the remaining liquid, mix in remaining ingredients until dough forms a smooth ball. A Cuisinart with a dough blade or Kitchenaid Mixer with a dough hook are great tools for doing this.
- Cover and allow to rise for 1 hour.
- Transfer to a lightly greased bread pan, cover and allow to rise for another hour.
- Preheat oven to 375 F.
- Bake bread for 45 minutes.
- Allow to cool before slicing.