This is a great video and very helpful. I’m thinking of making this but entirely with Einkorn Whole wheat flour. Have you tried this and would you have any suggestions/modifications of the recipe/approach you’ve provided if I do go entirely with whole wheat?
Corey; I baked 4 sourdough Baguettes this morning based on: 460 Grams water / 200 grams starter / 20 grams salt / for flour I used a mix of bread flour (13% protein) and all puropose flour (10.5%) for 475 Grams and then 125 Grams of whole wheat flour for a total of 600 grams flour for a 80% hydration. Well you can taste the whole wheat flour and gives the bread a hearty taste and this is the best bread so far after about 6 weeks of baking sourdough bread. The addition of 10% or 20% of whole wheat flour to me changes the entire taste of the bread over 100% white flour. For now on there will be a little whole wheat in all my bread.
Nice video. I am going to give it a try. Also the idea of using a good amount of whole wheat flour in my opinion adds to the nice flavor of the bread. I have noticed by adding 50% whole wheat to my starter when feeding does give me a better rise. I have not used 100% whole wheat for feeding my starter but I am going to give that a try as well.
Thank you! Let me know how your baguettes turn out! The whole wheat flour is great for flavor. In the past I’ve had starters that I feed with bread flour and 50:50 AP flour:whole wheat flour. I noticed little differences in each while baking, but they all worked. I haven’t tried a 100% whole wheat starter- let me know how that goes!
This is a great video and very helpful. I’m thinking of making this but entirely with Einkorn Whole wheat flour. Have you tried this and would you have any suggestions/modifications of the recipe/approach you’ve provided if I do go entirely with whole wheat?
Corey; I baked 4 sourdough Baguettes this morning based on: 460 Grams water / 200 grams starter / 20 grams salt / for flour I used a mix of bread flour (13% protein) and all puropose flour (10.5%) for 475 Grams and then 125 Grams of whole wheat flour for a total of 600 grams flour for a 80% hydration. Well you can taste the whole wheat flour and gives the bread a hearty taste and this is the best bread so far after about 6 weeks of baking sourdough bread. The addition of 10% or 20% of whole wheat flour to me changes the entire taste of the bread over 100% white flour. For now on there will be a little whole wheat in all my bread.
I’m so glad to hear that! Thanks for letting me know!
Nice video. I am going to give it a try. Also the idea of using a good amount of whole wheat flour in my opinion adds to the nice flavor of the bread. I have noticed by adding 50% whole wheat to my starter when feeding does give me a better rise. I have not used 100% whole wheat for feeding my starter but I am going to give that a try as well.
Thank you! Let me know how your baguettes turn out! The whole wheat flour is great for flavor.
In the past I’ve had starters that I feed with bread flour and 50:50 AP flour:whole wheat flour. I noticed little differences in each while baking, but they all worked. I haven’t tried a 100% whole wheat starter- let me know how that goes!
@@ArtisanalTouchKitchen I will let you know interesting about the starters you feed with bread.
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