Recipe for Wholemeal Sourdough with Bread Machine

📝 17 Jul 2023

Okinawa Black Sugar Sourdough with Dark Chocolate Couverture

1 Wholemeal Sourdough Starter

Daily routine for Sourdough Starter, assuming that we bake every other day…

• Every Other Morning: Discard 2 ladles (2/3 cups) of Sourdough Starter.

  Place the discard at Bread Machine, ready for baking.

• Feed 2 times daily:

  • 1/2 cup Superfine Wholegrain Flour (Prima)

  • 1/4 cup Boiled Water at Room Temperature

  Except for the night before baking, increase to:

  • 1 cup Superfine Wholegrain Flour (Prima)

  • 1/2 cup Boiled Water at Room Temperature

  After each feeding, consistency should be like thick oatmeal. If it’s too watery, skip the water.

• Stir the Sourdough Starter with a chopstick (the blunt end)

• Every Other Morning: Sourdough Starter should double in size by morning, ready for baking.

  (See pic below)

• Wipe clean the inside of the Sourdough Jar whenever we discard Sourdough Starter in the morning.

2 Baking the Wholemeal Sourdough

Every other morning we bake a One-Pound Loaf of Sourdough Bread.

Add in this sequence to Bread Machine…

• 1 tablespoon (14g) Cold Unsalted Butter (from fridge)

• 2 teaspoons Granulated Sugar

  (Or 3 cubes Okinawa Black Sugar)

• 4 tablespoons Boiling Water

  (100 deg C, to melt the butter and sugar)

• 2 ladles (2/3 cups) Wholemeal Sourdough Starter, ripe (fed) from above

• 1 cup (120g) Bread Flour

• 1/2 teaspoon (2.8g) Salt

• 1/2 teaspoon Baking Soda / Sodium Bicarbonate (to neutralise the sourness and give extra poofiness).

  Too much Baking Soda will taste soapy!

• NO MILK because the loaf will look burnt

Start Zojirushi Home Bakery Mini Breadmaker (BB-HAC10) with “French Bread” Mode.

“French Bread” Mode will run this cycle…

• Rest: 20 mins
• Knead: 14 to 19 mins
• First Rising: 61 mins
• Stir Down + Second Rising: 25 mins
• Stir Down + Third Rising: 90 to 95 mins
• Bake: 80 to 90 mins
• Total: 5 hours

(Page 17)

(Watch the Video on YouTube)

During Kneading:

• Sprinkle a few teaspoons of Superfine Wholegrain Flour until dough becomes a Smooth Ball

• But not too much flour. Dough Ball should look like a Fresh Egg Yolk: Skin is shiny, slightly wet, inside is foamy liquid.

• Tap a chopstick on the Dough Ball. The dough shouldn’t stick to the chopstick.

  (See pic below)

• (Optional) At 4 hours 30 mins remaining, add 1/2 cup of Raisins (separated) or Prunes (quartered) or Dark Chocolate Couverture.

  This will sweeten the sourdough. Sourdough will uplift any Dried Fruit, amazing!

  (See Raisin Sourdough below)

  (And Prune Sourdough)

Adapted from King Arthur Bread Machine Sourdough Recipe (Non-Wholemeal)

3 Okinawa Black Sugar Sourdough

Add in this sequence to Bread Machine…

• 3 cubes Okinawa Black Sugar

• 1 tablespoon (14g) Cold Unsalted Butter (from fridge)

• 4 tablespoons Boiling Water (100 deg C, to melt the sugar and butter)

• 2 ladles (2/3 cups) Wholemeal Sourdough Starter, ripe (fed) from above

• 1 cup (120g) Brown Sugar Flour

• 1/2 teaspoon (2.8g) Salt

• 1/2 teaspoon Baking Soda / Sodium Bicarbonate (to neutralise the sourness and give extra poofiness). Too much Baking Soda will taste soapy!

• NO MILK because the loaf will look burnt

During Kneading…

• Add 1/2 cup Raisins

• Sprinkle a few teaspoons of Superfine Wholegrain Flour until it looks like a smooth bump

  (Dough will not become a Ball because it’s too wet and frothy)

• Bake according to the above “French Bread” Cycle

Got a question, comment or suggestion? Create an Issue or submit a Pull Request here…

lupyuen.github.io/src/sourdough.md

Dark Chocolate Raisin Wholemeal Sourdough with Carrot and Sunflower Seed

Dark Chocolate Raisin Wholemeal Sourdough with Sunflower Seed

(1/3 cup Dark Chocolate Couverture, 1/3 cup Raisins, 1/2 cup Toasted Sunflower Seeds)

Prune Wholemeal Sourdough with Currants

Raisin Wholemeal Sourdough

Wholemeal Sourdough Sandwich

Smooth Ball of Wholemeal Sourdough kneading in Bread Machine

Rising of Wholemeal Sourdough