Over the last year or so I have experimented with different flours and methods. The result is what I call our “House Bread” It is a sourdough loaf with 100% hydration. We like bread with a large percentage of whole grains and smaller, even holes in the crumb.
Here is the recipe and I share some tips below. You can find more about my methods in earlier blog posts.
- 60 grams fed, bubbly starter
- 366 grams warm water (Our tap water does not contain chlorine)
- 100 grams organic sprouted spelt flour
- 150 grams organic whole wheat flour
- 250 grams white bread flour
- 9 grams salt
- 25 grams quinoa
- 10 grams ground flax seed
- 50 grams walnut pieces
My starter has a 160 year history but you can use any starter that works well. I feed my starter 50% whole wheat and 50% white bread flour twice a day. I keep it in the fridge until about two days before I want to start my bread.
I like to find a place for my dough that is at least 22 degrees centigrade. If it is cooler, the dough develops a lot slower. Make sure you watch the dough closely if your house is a lot warmer.
Did you try this recipe? Do you have questions? Let me know in the comments!
- About the Author
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I am an uninvited guest on the unceded (stolen) land of the Syilx Okanagan people.
Since I no longer have to worry about reach, clicks and SEO, I can just share what I want. I am passionate about adult education, sourdough and improving my art. But I am known to write about anything I feel like 🙂
I am also the Guide at Sourdough.Guide