Whole Wheat Sourdough Bread Full Process Starter, Autolyse, Fermentation

Описание: Whole Wheat Sourdough Bread | Starter, Autolyse & Fermentation Process

Please Note: March 4

I accidentally used the same chopstick to mix Cassie and then my younger starter, Juno 😅 In doing so, I cross-contaminated the cultures, which means the experimental comparison in this bake is no longer scientifically valid. I’m human! 😊

A sincere thank you to the person who pointed this out — I truly appreciate it 🙏

Although the experimental aspect of this video isn’t valid anymore, the recipe and overall process absolutely still work. I’ll be keeping the video up, updating the thumbnail, and it remains a helpful reference for creating a whole wheat starter. It also clearly explains my personal process.

Thank you all for your understanding and support 😄🙏

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In this video I walk through my full process for making whole wheat sourdough bread, including how I prepare my starter, how I use autolyse, and how I manage bulk fermentation and cold fermentation when working with whole grain dough.

This bake also demonstrates the difference between a mature sourdough starter and a younger culture using my two starters, Cassie and Juno. I explain how I activate starters from cold storage, how I build them up through multiple feeds, and how I prepare them for baking with whole wheat flour.

You will also see how I structure the dough process:

• Autolyse (flour + water hydration)
• Incorporating the starter
• Adding salt
• Fold structure during bulk fermentation
• Shaping the dough
• Cold fermentation as the final proof
• Baking the finished loaf

I also briefly reference the autolyse method introduced by Raymond Calvel, which focuses on allowing flour to hydrate and gluten to develop before mixing.

This method works well for me when baking whole wheat sourdough bread, especially when transitioning starters to new flour blends.

I have written the recipe at the beginning if you only want the recipe.

The temperatures were 450 F for 25 /30 minutes covered, uncovered at 425 F, to reduce the Maillard reaction on the crust but ensure it fully baked through.

I have scattered some information cards throughout the video for those folks that prefer written information. Additionally I included some explanations as to why I use "proofing" as a substitute to "fermentation" while speaking. My commercial baking experience is from 25 years ago, but still valid for working with timed bakes and instant Yeasts.

Enjoy. You can also check out my blog for the whole experiment which I have been writing about since December 15, 2026, but the blog goes back to 2014 I believe.

Lots of resources if you are curious.

https://experimentinginmykitchen.blog...

I am adding recipes and information to my website too www.dawnmcnaught.com