Beginning Sourdough Starter and Fresh Whole Wheat Brown Bread

Sourdough starter to make fresh, brown, whole-wheat bread from scratch? Yes please!

Start your starter with 50 grams of flower and 50 grams of water. Every 24 hours, remove and discard half, and feed it another 50 grams each water and flour.

Once the starter is ready, this simple recipe is 200 grams of fed starter at its peak, 1000 grams fresh milled whole wheat (bran included), 700 grams of water, (add more if needed), and 20 grams of salt.

Mix the water and flour together and let it sit for 20 to 30 minutes. Then mix in the starter and salt. (Honey would be great in this as well!)

Let it ferment until doubled, stretching and folding 2-3 times. This can take anywhere from 2 to 5 hours.

Shape the loaves into theirs pans and let rise until doubled.

Bake at 400 degrees for 40 minutes.

Here are the links to items I used or mentioned in this video. (These are affiliate links and we will receive a small amount of income at no extra cost to you if you shop through these links.)

Here is the updated version of the scale we use.
Accuteck Digital Shipping Postal Scale https://amzn.to/3KCOScx

Here is the canning funnel we currently use, https://amzn.to/4nYeRJN
and the one we will likely upgrade too at some point. 😊 https://amzn.to/46GE8Ba

Here is a link to an electric grain mill like ours.
https://amzn.to/46ZP2Ck

And the bulk wheat berries we used this time.
https://amzn.to/4nl9heU

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#homestead #sourdough #homemadebread