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Are you looking for a healthier and more natural way to make bread? Look no further than this Natural Sourdough Wheat Starter recipe. This recipe will produce a delicious and nutritious sourdough bread that is free from gluten and dairy.
Using natural sourdough starter instead of commercial yeast has many benefits. It enhances the flavor of the bread and makes it easier to digest, as the fermentation process breaks down the gluten in the wheat flour. Plus, making your own sourdough starter is easy, cost-effective, and a great way to experiment with different types of flours.
In this recipe, we use unbleached all-purpose flour and whole wheat flour to make a 100% whole wheat sourdough starter. You can also substitute with other whole grain flours like rye or spelt for added flavor and nutrients.
So, whether you’re an experienced bread maker or just starting out, give this Natural Sourdough Wheat Starter recipe a try. Your taste buds and digestive system will thank you!
Why You’ll Love This Recipe
Are you tired of store-bought bread that doesn’t live up to your standards? Look no further than this natural sourdough wheat starter recipe. Not only is the taste and texture of homemade bread superior, but this recipe is also organic, gluten-free, and dairy-free.
With just a few simple ingredients (water, unbleached all-purpose and whole wheat flours), you can make a natural sourdough starter that will become the foundation of many wonderful loaves of bread. This recipe is not only easy to make, but it’s also cost-effective in the long run since you’ll be able to use your starter again and again.
But why stop there? With this recipe’s variations, you can experiment with different flour combinations like spelt flour or whole rye flour for a unique flavor twist. You can also adjust the amount of whole wheat flour for different levels of heartiness.
Most importantly, using a sourdough starter means that the bread will be easier to digest, as the process breaks down gluten and phytic acid. Plus, with no preservatives or additives, this bread is guaranteed to be a healthy addition to your diet.
So why settle for mediocre bread when you can have warm, freshly baked sourdough straight from your own oven? This recipe will transform your kitchen into a bakery and have everyone clamoring for seconds.
Ingredient List
Before we dive into making our Natural Sourdough Wheat Starter, let’s make sure we have all the necessary ingredients. Don’t worry; you won’t need anything too fancy or hard to come by.
Here’s what you’ll need:
- Unbleached all-purpose flour: 1/2 cup
- Whole wheat flour: 1/2 cup
- Warm water (85 degrees F): 1/2 cup
That’s it! Just three simple ingredients are all you need to create a fantastic sourdough starter that will be perfect for various sourdough recipes.
If you prefer using different types of flour, feel free to experiment with rye flour, spelt flour, and other whole grain flours. However, remember that each type of flour has its own unique characteristics and will result in different flavors and textures in your bread. So don’t be afraid to explore different options and discover new flavors in your homemade bread-making journey.
The Recipe How-To
Now it’s time to get started with the recipe! Gather all your ingredients together before beginning.
Make Day 1 Starter
Step 1:
Take a large bowl and mix 60 g or approximately 1/2 cup of warm water (85 degrees F) with 60 g or about a half cup of whole wheat flour (substitutes: rye flour or spelt flour). This step will make sure you have 100% hydration, which is recommended for the starter’s best outcome. Stir well with a wooden spoon until you have a smooth flour-water mixture.
Step 2:
Pour the mixture into a mason jar that can hold at least 12 ounces. Cover it with a kitchen towel and let it sit in room temperature (about 77 °F) for 24 hours.
You can leave it on your kitchen counter, coffee table, or other draft-free areas in your house. In this day, yeast and bacteria from the environment will colonize the mixture, which will further ferment and consume sugar.
Step 3:
On day 2, add 60 g or roughly a half cup of whole wheat flour and 60 g or again roughly half cup of warm water to the jar. Mix well to combine all ingredients fully.
Continue this process by adding around 1/2 cup each of water and flour every day for the next few days. It is essential to keep stirring the mixture at least once every day for about five days. Thereafter, you’ll start seeing some bubbles in the mixture; this indicates that fermentation is taking place.
Step 4:
By day 6, your starter should be bubbly and with an aroma like freshly baked bread. Now it’s ready to use to make sourdough bread! This homemade wheat sourdough starter can help you save some money and get you great baking results!
You can store the leftover wheat sourdough starter in the refrigerator to use again- be sure to feed it each week by removing about half of the starter, then mix in its place a fresh mixture of half flour and half water. Follow the same method to make a gluten-free bread recipe, whole wheat bread machine recipes, king arthur recipes, or no knead bread recipes too!
Substitutions and Variations
One of the most delightful things about making sourdough bread is that it can be customized to suit individual tastes. Here are some substitutions and variations that you can consider when working with this recipe:
– Flour Substitutions: You can use different flours to make your sourdough starter, such as rye or spelt flour, for example. Just keep in mind that each flour type will contribute its own unique flavor and texture to the bread. If you are aiming for a specific taste or texture, experiment with different flours in your starter.
– Whole Grain Flours: While this recipe calls for unbleached all-purpose flour and whole wheat flour, you can also use other whole grain flours like barley or oat flour. These flours can add more complexity to your bread’s flavor, as well as additional nutrition.
– Water Temperature: The optimal water temperature for tartine-style sourdough bread is 85-87 degrees F. However, if you have difficulty maintaining this temperature, don’t worry too much – the dough will still develop naturally as long as it is fermented for a sufficient amount of time.
– Mix-ins: If you like, experiment with adding seeds, nuts or dried fruits to your sourdough dough or sprinkle them on top before baking.
– Gluten-free Option: To make gluten-free sourdough bread at home, replace the wheat flour with a gluten-free flour blend. A good option would be King Arthur gluten-free flour.
Overall, the possibilities are endless when it comes to customizing and varying the recipe. Have fun experimenting and don’t be afraid to get creative!
Serving and Pairing
Congratulations, you are now a proud owner of a whole wheat sourdough starter! The next step is to whip up delicious baked goods with this precious and healthy ingredient. Homemade bread that is naturally leavened with a sourdough starter is one of the most enjoyable and nutritious ways to feed yourself and loved ones.
When it comes to serving and pairing your whole wheat sourdough, the options are endless. Toast slices in the morning for breakfast, or use them as a base for avocado toast. Top with almond butter and bananas for a post-workout snack or make into sandwiches for lunch. Serve alongside soup or salad for dinner; sourdough croutons add great texture, while toasted sourdough garlic bread makes a perfect side dish.
Whole wheat sourdough pairs well with both sweet and savory toppings, so feel free to experiment with different flavors. Go classic with honey butter or peanut butter, or mix things up with hummus, pesto, or bruschetta toppings.
For wine pairing, red wines such as Merlot, Syrah, Zinfandel and Cabernet Sauvignon complement the nutty flavor of whole wheat sourdough quite nicely. This type of bread also pairs well with cheeses such as cheddar, jack cheese or even goat cheese.
Whether eaten plain or paired with your favorite toppings, homemade whole wheat sourdough is a delicious and healthy addition to any meal. Enjoy!
Make-Ahead, Storing and Reheating
Once you’ve got your natural sourdough wheat starter recipe prepared, the fun doesn’t have to stop. You can make-ahead, store and even reheat the bread, giving you delicious meals for days on end.
Making a loaf of bread from scratch takes time and effort, but with a natural sourdough wheat starter recipe, you can do most of the work in advance. Simply prepare the dough as usual, let it rest and rise, and bake it when you’re ready to serve. You can also make multiple loaves at once and freeze them for later use.
When it comes to storing your homemade bread, there are a few things to keep in mind. First, let the bread cool completely before wrapping it in plastic wrap or placing it in an airtight container. This will prevent moisture from building up and making the bread stale.
If you plan to store your bread for more than a day or two, it’s best to keep it in the fridge. This will help it stay fresh longer without molding or drying out. You can also freeze your bread if you don’t plan to eat it within a week or so. Just make sure to wrap it well before freezing to prevent freezer burn.
When reheating your sourdough bread, avoid using the microwave as this can make it tough and chewy. Instead, preheat your oven to 350°F (175°C) and place the bread in the oven for 5-10 minutes. This will help revive its crisp crust and warm up the soft interior for a fresh-baked taste.
With these tips on make-ahead preparation, storing and reheating your natural sourdough wheat starter bread recipe, you can enjoy homemade goodness any day of the week without being limited by time constraints.
Tips for Perfect Results
To get the best results from this natural sourdough wheat starter recipe, follow these tips:
1. Use filtered or bottled water: Chlorine and other chemicals in tap water can harm the yeast in your sourdough starter. It’s best to use filtered or bottled water instead, especially at the beginning when you’re trying to establish a healthy culture.
2. Be specific with measurements: When measuring your flours and water, be as accurate as possible. Adding too much or too little water can affect the texture and consistency of your sourdough starter.
3. Keep it warm: Your sourdough starter thrives in a warm environment, ideally around 77°F (25°C). If your kitchen is cooler than this, try placing your starter on top of the fridge or near a window that gets plenty of sunlight.
4. Feed your starter regularly: To keep your sourdough starter healthy and active, you’ll need to feed it regularly by adding equal parts flour and water (by weight). A good rule of thumb is to feed it every 12 hours at room temperature or every 24 hours if refrigerated.
5. Experiment with different flours: While this recipe calls for whole wheat and unbleached all-purpose flour, feel free to experiment with other types of flour like rye or spelt. Just be sure to adjust the feeding ratios accordingly based on their gluten content.
6. Don’t be afraid to adjust hydration levels: Depending on your climate and environment, you may need to adjust the amount of water in your starter to achieve the desired consistency. If it seems too thick or too runny, feel free to adjust as needed.
7. Keep a close eye on it: While sourdough starters are generally low maintenance, it’s still important to keep an eye out for any signs of mold, contamination or other issues that could affect its health. If you see anything unusual, discard it immediately and start over.
With these tips, you should be able to create a healthy and robust sourdough starter that can be used to make a wide variety of delicious breads and baked goods. Once you get the hang of it, you may even want to experiment with gluten-free bread recipes or try making sourdough sandwich breads in your bread machine. The possibilities are endless!
FAQ
Now that we have covered all the aspects of making an excellent whole wheat sourdough starter, you may still have some unanswered questions or concerns. Fear not, because in this FAQ section, I’ve gathered some common queries and provided detailed answers to alleviate any worries that may arise during the process. So, let’s dive in!
Can you use whole wheat for sourdough starter?
If you’re wondering whether it’s possible to create a sourdough starter using only spelt flour, whole wheat flour or rye flour, the answer is a definitive yes. However, it’s important to note that flour made from whole grains, unlike all-purpose flour, tends to absorb more water. Therefore, you may need to add more water to adjust the texture if it appears too thick.
Can you feed sourdough starter with wheat?
To enhance the acidity of the starter, I recommend using either whole-rye or whole wheat flour while feeding the dough for a few days. It’s essential to allow the starter to mature entirely before giving it another feeding, using it in a formula, or placing it in the refrigerator. Additionally, the bran and germ contained in the flour provide extra nutrients, which are beneficial to the starter’s overall health.
What is the healthiest flour for sourdough starter?
Rye flour is considered the most suitable choice for a sourdough starter when compared to whole wheat flour due to its high nutrient and amylase density. Unlike wheat flour, it contains less gluten protein, resulting in a dough that is difficult to handle and produces dense bread.
Does whole wheat sourdough starter take longer to rise?
When making whole wheat dough, it’s important to take note that it typically rises faster than white doughs, especially in warm weather. To prevent your dough from being over proofed, I recommend making this recipe in the afternoon (ideally between 2-3 PM) so that you’ll be around to do the stretch and fold technique. This allows for the dough to be shaped and baked the next morning, ensuring the best results for your homemade bread.
Bottom Line
:
After piquing your interest in natural sourdough wheat starter recipe and taking you through each section of the recipe article, I hope you are tempted to give this recipe a try. Not only is creating your own whole wheat sourdough starter an incredibly fun and rewarding experience, but it also brings a whole world of nutritional benefits.
By using whole wheat flour in this recipe, you’re increasing the health benefits of your bread as it’s packed with fiber, vitamins, and minerals. Plus, by making your own sourdough bread, you are avoiding unhealthy additives found in commercial bread such as preservatives or added sugar.
With numerous substitutions and variations suggested, you can experiment with different flours like rye or spelt to create unique, flavorful loaves. And if you have any questions or doubts while following the recipe, our FAQ section has got you covered!
So why not put on some music or a podcast, take on this enjoyable challenge and bake your own freshly baked loaf of bread? It might just spark a newfound love for baking and cooking with natural ingredients. Happy baking!
Natural Sourdough Wheat Starter Recipe
Ingredients
- 1/3 cup fresh orange juice, about 3 ounces
- 1/2 cup whole wheat flour, about 2 ounces
- 3 cups unbleached all-purpose flour, about 15 ounces
- 2 cups water, 16 ounces 75 deg F
Instructions
- In a small bowl, combine the orange juice and whole wheat flour. Stir to blend well. The mixture will be a soft, sticky dough.
- Scrape into a large plastic container of about 2 qt capacity. Let it stand, covered, for 12 to 24 hours. Bubbles will begin to form visibly on the surface of the dough.
- Uncover the starter and add 1 cup of the all-purpose flour and 1 cup of water. Stir to combine. Cover, then let stand at room temperature, 70 deg F to 72 deg F, for about 12 hours or until bubbles form on the surface.
- Uncover and discard half the mixture or give to a friend. Add 1/2 cup of all-purpose flour and 1/2 cup of water. Cover, then let stand at room temperature, as above, for about 12 hours, or until bubbles form on the surface of the starter. Transfer to a larger container, if necessary.
- Feel the starter two more times, adding 1/2 cup all-purpose flour and 1/4 cup water with each feeding, and allowing the starter to ferment for 12 hours at room temperature between feedings.
- Discard 1/3 of the mixture and feed one more time with 1/2 cup all-purpose flour and 1/4 cup water. After12 to 24 hours, the starter is ready to use.
- Store the starter in the refrigerator. Feed it every four to five days with 1/2 cup flour and 1/4 cup water. If you like, at every fifth feeding, discard 1/2 cup of the starter and feed with whole wheat flour instead.
- Maintain by feeding at least once a week, removing it from the refrigerator and adding 1/2 cup water and 1 cup of all-purpose flour (I would be discarding half of it or so, as if you do not bake enough, you will have a gallon of starter before you know it).
- Let it sit at room temperature for 2 to 4 hours before using.
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