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Whole wheat sourdough — how to avoid a brick?

@alice · 77d ago · Delhi, IN

Every time I go above 50% whole wheat my loaf turns into a doorstop. Autolyse helps but not enough. Tips?

2 comments

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▲@charlie·77d ago

Longer autolyse is the answer. I do 2 hours for 100% whole wheat. The bran needs time to hydrate.

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▲@bob·77d ago

Also try sifting out the coarsest bran and soaking it separately overnight, then adding back.

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