Wild (Sourdough) Yeast

ACJ 028| Issues with 100% Whole Wheat Bread

In this podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.

Here's Pat's Question:

Dear Jacob,

I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.

I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).

SCast 003| Sourdough Baguettes, Double Hydration, Soy Lecithin

This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.

Basic Sourdough Boule - 70% Hydration

70% Hydration Sourdough Boule

This is a scalable recipe designed to yield one large sourdough boule. This is the exact recipe used in our "How To Make A Basic Loaf of Sourdough Bread Video." Please see video and show notes for further information. Also, if you have a smaller dutch oven (this recipe calls for a 7qt), try halving the recipe by clicking on the appropriate button in the yield box to the right.


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