Recipe: Appetizing Super retarded wholemeal sourdough

Super retarded wholemeal sourdough. All it takes to make it look really attractive is a couple of slashes after the proofing stage. Bear in mind that different brands of wholemeal/wholewheat flour will require different amounts of water when making this loaf. With wholemeal flour you don't get a huge additional rise during the baking phase but that's the nature of the flour.

You can also use the same seeded wholemeal dough to make two loaves (get the recipe here). You can also employ this technique to make rolls using the basic sourdough. Making My Own Wholemeal Sourdough Starter. 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. Prepare 200 g of active sourdough starter.
4. Prepare 10 g of salt.
5. You need 275 g of water (straight from tap, not warm).

It takes about a week to make your own sourdough starter. Super Easy No Knead Wholemeal Sourdough. I don't vacuum behind things and I LOVE my new No Knead Wholemeal Sourdough recipe! Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.

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.

It uses biological leavening rather than using cultivated baker's yeast. 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. It isn't just sourdough's superb flavour that will reward your patience; its texture will, too. Have you been to see us?