Wholewheat % in Sourdough recipe

3 posts / 0 new
Last post
mesaboogieman's picture
mesaboogieman
Offline
Joined: 2014-08-14 04:14
Wholewheat % in Sourdough recipe

Hi Jacob
Could you confirm that it is possible to use up to 20% wholewheat flour in a sourdough recipe without any negative effects and does this 20% include the wholewheat in the poolish starter.
From your 70% Hydration Sourdough boule recipe:
Total flour content including starter =750g
Therefore 20% Wholewheat would be 150g but the total wholewheat flour in your Sourdough boule recipe is 225g (inc starter) giving a figure of 30%

Have I got this right please?

Regards
Ron

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Yes, you have it correct.

However, when you feed your starter with whole wheat flour, the hi-hydration and the enzymes from the lactobacilli bacteria will help to soften and slightly break down the grain. This is opposed to using a direct method, where all the ingredients are mixed together without prefermentation.

The 20% whole wheat threshold is more of a guideline, not a hard rule. So basically, if you're using whole wheat flour in a bread formulation and it's coming out a little more dense than you would like, check your whole wheat ratios. If it's more than 20% of your total flour, I recommend scaling it back to below 20%, just to isolate that issue and trouble shoot whether or not its the whole wheat flour causing the undesirable dense texture, or something else (fermentation, oven spring, under-over proofing, etc).

Also, if you want to make a sourdough loaf with a good amount of whole wheat flour (say 50-60%), I recommend that you use all of the whole wheat to feed your starter, giving it time to soften and break down the bran.

Let me know if you have any more questions.

mesaboogieman's picture
mesaboogieman
Offline
Joined: 2014-08-14 04:14

Hi Jacob
Many thanks for your explanation, it has been most useful.

Regards
Ron

Newest Forum Topics

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 2