Traditional Whole Grain Sourdough

By tammy1365

Ingredients

• Evening of Day 1:
• 200 grams (7 oz. or 7/8 cup) water
• 120 g (4 oz. or 1/2 cup) sourdough starter
• 236 grams (8 1/3 oz or 2 cups) whole wheat flour
• Morning of Day 2:
• 1-1/4 cup water
• 3 oz. or 7/8 cup rye flour
• 250 grams (8 3/4 oz or 2 cups) white bread flour
• 170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
• 13 grams (scant tbs.) salt

Details

Servings 1
Preparation time 25mins
Cooking time 2520mins
Adapted from breadtopia.com

Preparation

Step 1

Evening of Day 1:
Mix all ingredients together

Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.

Morning of Day 2:
Add day 2 to day 1 ingredients

Knead, place in plastic covered bowl and refrigerate for 24 hours.

Morning of Day 3:
Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.

Bake at 485F for 40-45 minutes.

http://breadtopia.com/whole-grain-sourdough/