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Classic 50:50 wholegrain/white sourdough boule recipe

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Ingredients

Adjust Servings:
225 g Leaven
850 g Water for the dough
500 g strong white roller-milled Flour
500 g stoneground Wheat Flour
20 g fine Sea Salt

Classic 50:50 wholegrain/white sourdough boule recipe

  • Serves 2
  • Medium

Ingredients

Directions

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Steps

1
Done

We teach three versions of our classic formula. This is the second version. It is halfway between the School’s classic sourdough loaf, which is just 20% wholegrain flour, and the 100% wholegrain version. It is made using 50% wholegrain and 50% white flour, and the result is lighter than wholegrain, whilst still offering much of the wholegrain flavour and nutritional benefits. This formula needs slightly more water because it is wholegrain and the bran takes up more of the water.

2
Done

You will notice subtle differences between this dough and the classic 20% sourdough even with just a relatively small percentage change in the ratio of wholegrain flour to white. It will ferment slightly faster, the crumb will be moister and the sour flavour will be more pronounced.

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Classic sourdough higher hydration recipe
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Classic sourdough higher hydration recipe
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French tomato soup with fennel and orange recipe

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