BONUS RECIPE – SOURTASTIC BREAD WITH 30 % WHOLEGRAIN WHEAT/SPELT FLOUR

This tweaked recipe will make your sourtastic loaf even yummier and healthier. Using wholegrain flour will improve the nutritional value of the dough, which our bodies will be super grateful for. I usually use at least 10 % of wholegrain flour in my bread recipes.  But I suggest using up to 30 % or even as high as 50%.

  • 70 % white all-purpose flour 
  • 30 % white or spelt wholegrain flour 
  • 65-70 % water
  • 2% salt
  • 10 % bubbly, active levain

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved.

BY ANITA ŠUMER
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