Recipe: Delicious Super retarded wholemeal sourdough

Super retarded wholemeal sourdough. Learn to make sourdough online with Vanessa Kimbell. We look forward to welcoming you to the Sourdough Club. This is the School's classic sourdough formula, the one from the Sourdough School book (but with a little more water) and the one I have used for over a decade to teach beginners.

Bear in mind that different brands of wholemeal/wholewheat flour will require different amounts of water when making this loaf. Last year a friend introduced me to a store which sells organic bread flour on the outskirts of. The loaf has a hint of honey This loaf has a more dense, less 'holey' texture than the basic sourdough bread due to the seeds Donna Hay makes recipes super easy for the whole family to cook, so everyone can master the basics, then turn them into brilliance. You can have Super retarded wholemeal sourdough using 5 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Super retarded wholemeal sourdough

1. Prepare 75 g of spelt flour.
2. You need 325 g of strong wholemeal flour.
3. You need 200 g of active sourdough starter.
4. It's 10 g of salt.
5. You need 275 g of water (straight from tap, not warm).

Making My Own Wholemeal Sourdough Starter. It takes about a week to make your own sourdough starter. It's very common to think that your sourdough starter is the wrong consistency, especially when you first start to use it for bread baking at home. One of the most common questions I get coming in after I have taught one of my sourdough bread courses is…. "My sourdough starter doesn't look like.

Super retarded wholemeal sourdough step by step

1. Mix all of the ingredients well.
2. Leave to sit for 30 mins.
3. Knead really well - until passes windowpane test and smooth/shiny..
4. Cover the bowl (must have space to rise).
5. Leave at room temperature for 2 hours.
6. Place in the fridge to continue bulk fermentation for 24 hours.
7. Remove from fridge and shape into desired shape, using a minimal ammount of flour.
8. Leave to prove for another 3 hours at room temperature until well risen.
9. Preheat oven to max for 30 mins.
10. Slash the dough and place in the oven on your baking surface of choice.
11. Immediately turn oven down to 200C (fan).
12. If using a tin, bake for 20 mins in tin, then bash out and place directly on oven shelf for a further 20.

Have you been to see us? Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. If you would like to use wholemeal/wholewheat/whole grain flours with my master recipe, it is easily converted. Please note that you can use whatever The nature of wholemeal flour is that it will always produce a closer crumb, that's very typical and to be expected.

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