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The Sourdough Slice

Serving sourdough recipes, stories, and inspiration every Saturday morning.

Hey Reader,

Did you know? I'm not only a sourdough food blogger – I'm also a registered dietitian! 🍞👩‍⚕️

And as a dietitian, I’m a little obsessed with whole grains. 🌾

Not only are they packed with fiber, vitamins, and minerals, but they also add such amazing flavor to breads and baked goods.

But I’ll admit, working with whole wheat flour can be a bit tricky. It tends to make bread a little denser than white flour, and it can sometimes be more challenging to work with in sourdough.

If you’re thinking of baking with whole wheat flour, here are a few tips to help you get the best results:

• Increase hydration - Whole wheat flour absorbs more water, so add a bit more liquid to get the dough to the right consistency.
• Use autolyse - Allow the dough to rest after mixing flour and water but before adding the starter. This helps soften the bran and germ, making it easier for the dough to rise and for the gluten to form.
• Be diligent with kneading (or stretching and folding) - It's especially important to build a strong gluten network with whole wheat dough. You’ll want to knead the dough well or stretch and fold during the bulk fermentation.
• Watch the rise time - Whole wheat dough can rise more quickly than white flour dough due to the extra nutrients, so keep a close eye on it to avoid over-proofing.
• Start with a mix - If you’re new to working with whole wheat flour, try starting with a combination of whole wheat and white flour to ease into the flavor and texture.

One of my goals this year is to incorporate more whole wheat flour into my sourdough recipes. And today, I’m excited to share some of my latest creations with you.

I hope you give them a try and enjoy them as much as I do! 😊

P.S. Do you bake with whole wheat flour? Hit reply and let me know - I’d love to hear your favorite recipes or tips!

To help you get the best results, here are some ingredients and tools I recommend:

• ​Kitchen Scale - For accurate measurements and the best results with my recipes, plus fewer dishes to clean!
• ​Lodge 6-Quart Dutch Oven - Perfect for trapping steam and baking sourdough with even heat distribution, resulting in a crispy, golden crust.
• ​Aluminum Loaf Pan - Aluminum conducts heat evenly, ensuring your sandwich bread cooks through and develops a golden brown crust all around.
• ​Straight-Sided Container - Ideal for knowing when bulk fermentation is complete, helping your dough rise perfectly every time.
• ​Bread Sling - Reusable and makes transferring your dough to the Dutch oven easy without any mess or burns.

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If you try any of my recipes, be sure to let me know by replying to this email or commenting on the blog post. You can also find me on Pinterest, Instagram, and Facebook.

I would love to hear from you!

Happy Sourdough Baking,

Ashley