Has anyone had success with using sour dough starter for whole wheat bread?

Question

I found a recipe that calls to use 4 cups bread flour and 2 cups whole wheat flour for a sweet dough recipe. I was wondering if this will work using the sourdough starter. Thanks in advance for those who answer.

Answer 1

Best bread in the land!!
I use a breadmaker, so you may have to adjust a little if you're doing it by hand.

Sourdough Honey Wheat Bread

1/2 c sourdough starter
1-1/4 tsp yeast
3/4 c water
1/2c wheat flour
1-3/4c bread flour
1 tsp salt
2 tsp honey
1/2 tsp baking powder
1 tbsp butter (optional)

MMm I think I may make some for dinner!!

I feed my starter 1 c milk or water, 1 c flour, 1 tsp sugar

Answer 2

Yes, It should be ok. Keep it true sourdough and don't add comercal yeast. It will take 8 to 16 hours to rise but the wait is truly worth it. I make and bake 3 to 8 loaves of sourdough every week all by hand. All of my sourdough bread uses whole wheat flour and I haven't had a bad loaf yet. Just remember to be very patient to let it rise as sourdough cultures rise very slowly.

Answer 3

I've eaten some really good 'sourdough breads' that are 'whole wheat' ... and I would buy them today, but I live in Seattle, where all of the 'sourdough' tastes pretty much the same as 'yeast dough' and I PREFER the 'stronger taste' of San Francisco Sourdough bread ... but yes, you can 'make' any kind of bread you want with 'sourdough' starter, as long as it's 'active' and you 'substitute' the right measure of 'starter' for the 'yeast plus enough water/fluid' ...

Answer 4

nicely, first you at the instant are not precisely bobbing up a real sourdough starter; it is extra of a barm (i.e. yeast foam) starter. you are able to in actuality get a sourdough out of it in case you have have been given the wonderful micro organism kicking around, even though it heavily isn't quite an identical element. it will nonetheless artwork nevertheless, such as an old dough starter. That reported, the foremost element you like is a lager it extremely is bottle fermented. for an prolonged time people used to apply the yeast from Sierra Nevada easy Ale for English-type ales, culturing it as much as a somewhat massive volume using wort (unfermented beer), yet i think of SNPA converted to a filtered product some years back. without a countrywide brew like SNPA, you're style of caught with 2 opportunities. One is an area craftbrew that has seen sediment interior the backside (a bottle from a homebrewer buddy will many times have this besides); it extremely is the yeast you like, and that's many times an identical style of yeast as in bread, even nevertheless many times a touch distinctive rigidity. Bread and beer have an prolonged background of intertwinement going back to the Sumerians, so using this yeast will artwork in simple terms nice. the different risk is getting a bottle of hefeweizen, ideally one imported from Germany. German wheat beers many times have some yeast besides, although that's a reasonably distinctive style of yeast many times used for lager beers, which they upload to carbonate the beer after bottling, and which leads to a reasonably purifier flavor. although, you're getting off into the weeds somewhat there; this yeast isn't the yeast that the beer is fermented with, and the honestly yeast (if there is any left interior the bottle) has been bred over the centuries to offer some quite exciting, fruity/solventy off-flavors widespread to the variety. If there continues to be the distinctive fermenting yeast in there, it may perform a little unusual yet probably tasty issues on your bread. (Many Belgian beers are additionally bottle-conditioned, yet once you're siphoning off the dregs of a bottle of Chimay, what I in simple terms warned you approximately with weizen yeast is going double. Belgian yeasts are *weird and wonderful*.)