The trick with most sourdough bread, though, is getting the sourdough to rise. It can get complicated, especially if you're creating a traditional sourdough starter from just flour and water. There can be issues with the amount of warmth during the process, the amount of fermentation (which can result in a light, holey bread or a dense rock), and something else that I'm apparently not very good at. I tried three different sourdough recipes, and this one came out the winner, by far. It's sourdough, so it takes some time, but it's actually easy!
I wanted one more recipe that I could serve as sandwich bread for the 21-Day Meal Plan I'm creating from the recipes here at this blog. Storing tuna, canned chicken, mayonnaise, peanut butter, and jelly for emergencies is great, but sandwiches need bread.
The recipe I'm sharing with you today reminds me a lot of the Soft Two-and-a-Half Whole Wheat Bread, but to my way of thinking it's a little healthier with the sourdough added. First I'll go over the health benefits of sourdough!
You do have to plan ahead to make this bread because the sourdough starter takes 4 days to create before you make the bread. But that's only the first time--you'll have more starter left over so you can make more bread without the 4-day wait. Don't worry--I'll walk you through the whole thing.
WHOLE WHEAT SOURDOUGH BREAD (WITH STARTER)
PREP TIME: 4 days for the original starter, 1 overnight starter feeding, 15-20 minutes to make the dough, then 1 hour 30 minutes total rising
COOK TIME: 30 minutes
First, a little about sourdough. (Some important tips here, too!)
- Sourdough is one of the healthiest breads you can eat! It's more nutritious, easier to digest, and commonly thought to be better for even blood sugar.
- The sourdough starter needs to ferment. As such, do not use chlorinated water to make your starter as it will inhibit in the fermenting process.
- If a clear (sometimes light brown) liquid appears on top of your starter, don't worry. It's just something that can naturally occur with fermentation. Just mix it back in.
- The starter is going to become sour smelling, but it's really okay. What's not okay is a pink or orange (or any other color) tint to it, in which case you should throw it out. Your sourdough starter should be bubbly with a pleasant sour smell.
- Sourdough starters should be "fed," replacing the used amount with equal amounts of water and flour. (For example, if you use 1 c. starter in a recipe, you can feed what's left with 1/2 c. water and 1/2 c. flour. Leave on the counter until bubbly again, then refrigerate until ready to use.) Sourdough starter isn't active unless it's fed (bubbling).
- Sourdough starters improve with age. It might seem strange to keep your sourdough starter for a long time, but sourdough starters were often passed down from one generation to another!
SOURDOUGH STARTER INGREDIENTS
- 1 3/4 c. flour (plus more each day)
- 2 c. very warm water (plus more each day)
- 1 1/8 tsp. yeast
SOURDOUGH STARTER DIRECTIONS (Making your first sourdough starter takes 4 days, but you can keep the starter going so you always have it! After making your starter, you only need about 24 hours to make bread the next time.)
4 days before making bread: Combine flour and yeast in a large glass or plastic container; it cannot be metal. The starter will expand to about 4 times its original size, so choose a container large enough. Gradually stir in the water until it is smooth. Cover with a lid, but be ready to remove the lid to let the air out a couple of times a day. Leave on the counter in a warm place. (I use a quart jar for my starter, putting the lid itself on the top of the jar but I don't screw the ring on. That way, if too much air gets in there, the lid isn't on tightly and can pop off. Also: I read about putting a cheesecloth or fabric cover on instead of a lid. I tried that the first time and felt like the starter didn't get a chance to get very sour. It also dried out a little. I think an actual lid is better than a breathable one--just make sure you let the air out or don't put the lid on tightly.)
3 days before making bread: Mix in 1/3 c. water and 1/3 c. flour. This is called "feeding" the starter. Cover (as described above) and leave on the counter.
2 days before making bread: Same as day 3. Before "feeding" the starter today, you may have to discard some of the starter to make room. The starter will expand, so depending on the size of your container, you may have to discard a lot. Mix in 1/3 c. water and 1/3 c. flour. You should see bubbling and growth (expansion) by now, and you should smell a pleasant sour smell. (As I mentioned, I use a glass quart jar, and I haven't had to discard any. This recipe just fills up the jar. It does bubble and grow some, though.)
1 day before making bread: Same as day 2.
On bread-making day when using brand new starter: Make the bread using the starter. Refrigerate the remaining starter for next time. See additional instructions below.
The night before bread-making day when using leftover starter that has been refrigerated: Remove the starter from the refrigerator and let it come to room temperature for 1-2 hours. "Feed" the starter by stirring in 1/3 c. water and 1/3 c. flour, mixing well. Let it stay on the counter overnight. The next day, use the starter in your bread recipe. After using it, stir in 1/3 c. water and 1/3 c. flour. Let it stay on the counter about an hour, the refrigerate.
SOURDOUGH BREAD INGREDIENTS
- 1 1/2 tsp. yeast
- 1 1/3 c. warm water
- 2/3 c. sourdough starter
- 1/2 tsp. salt
- 2 Tbsp. sugar
- 1/4 tsp. baking soda
- 2 c. whole wheat flour
- 2 c. white flour
SOURDOUGH BREAD DIRECTIONS
In a large mixer bowl, mix water and yeast. Add starter, salt, sugar, and soda. Slowly add in both flours. Knead well and cover with plastic wrap to rise for 1 hour in a warm place. Punch down and shape into 2 loaves. Place in greased loaf pans and rise another 30 minutes, covered with plastic wrap. Bake at 350 degrees for 30 minutes.
In a large mixer bowl, mix water and yeast. Add starter, salt, sugar, and soda. Slowly add in both flours. Knead well and cover with plastic wrap to rise for 1 hour in a warm place. Punch down and shape into 2 loaves. Place in greased loaf pans and rise another 30 minutes, covered with plastic wrap. Bake at 350 degrees for 30 minutes.
Remember: You'll have leftover sourdough starter. You can keep making this bread with the same starter, just remember to take it out of the fridge the night before you want to use it. After taking out the amount of the starter you need, you can "feed" it with equal amounts water and flour as explained above, letting it sit out until bubbly then refrigerating it. In addition to using the starter for this bread recipe, you can also use the starter for other recipes like these and these.
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