How do I adjust sourdough ratios and process for whole wheat bread?
Mostly yes, with a few tweaks: whole wheat soaks up more water, so add a bit more and give it a little longer to hydrate, and expect a faster fermentation since the bran brings more enzymes. Look for a strong, high-protein whole wheat flour.
Odpowiada Hendrik, The Bread Code
Z książki
All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.
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