In search of bread nirvana, lately I’ve been trying many different techniques, tools and recipes for my go-to whole wheat sourdough. One important change has been the transition from feeding the starter mostly all-purpose flour to rye flour exclusively.
Around Christmas 2018, we started up a sourdough starter. His name was Rupert (don’t worry, Rupert lives on, just… differently…) I’ve been making many different sourdough breads ever since. My go-to is a whole wheat sourdough with a mix of white and wheat bread flours, and I’ve also made a few different rye breads, spelt, seeded breads, vegan spelt scones (not sourdough but amazingly good and highly recommended), vegan sourdough pancakes, etc.