Wow - I can't wait to try this as I love the idea of an easy whole grain sourdough sandwich bread recipe (in a few days as I just baked two loaves of whole grain sourdough yesterday). I've adjusted the recipe amounts to accommodate my 51% hydration stiff starter and 13X4X4" pullman pan. I'll try it with given ratio of whole grain to bread flour first, but may increase the whole grain flour later. My other favorite recipe right now is for Refrigerated Sourdough Bread Dough; the recipe makes almost 2000 grams of dough. The dough rests in the refrigerator for up to 7 days (I try to fold the dough once a day while in fridge). When I want to bake bread, I cut off 450 to 1000 grams of dough, shape it, let it rise, and bake in pre-heated Dutch oven.

• Reply