This recipe was inspired by Sue, who tries to maintain a low sugar, whole grain diet as she battles cancer with courage and humor. She wrote of this recipe, “According to my Anti-Cancer book, sourdough bread is in a class by itself and is allowed on the diet even if not whole wheat, so this must be doubly good for me.”
However, Ray Glaze was the moving force behind this bread and we worked together to produce it. He also named it Pink Wig in honor of Sue. May this bread also honor all survivors and victims of cancer.
This 100% Whole Wheat Sourdough Bread is made using a 100% hydration starter. Bakers often keep their wholegrain starters at 100% hydration, so you won’t have to do any conversions on this recipe.
Sue’s Pink Wig Sourdough:
Start by feeding your sourdough starter the night before making the preferment, then the morning of the preferment mixing day, feed your starter again in the morning. Then late in the evening before retiring, mix up your preferment using:
- Whole Wheat Starter @ 100% 9oz/255g (feed starter in the morning)
- Water 12oz/340g
- Whole Wheat flour 12 oz/340g (make sure this is not freshly ground flour)
- salt .2oz/5.7g
- All of the preferment- 2lbs 1.2 oz/941g @ 100%
- Water- 10 oz/283g
- Whole Wheat flour- 22 oz/623g (not freshly ground)
- Salt- .5/14g -no need to autolyse
Hi,
I want to try this, but I don’t have any whole wheat starter. Can I use my AP flour sourdough starter for this recipe?
Thx, Sam
Yes, Sam, it will work great!
my daughter doesn’t like whole wheat bread, so i guess this would be very great for her since she wouldn’t know that. i think it’s the grainy grains that makes her dislike whole grain breads. thanks for sharing!
You can buy finely ground whole wheat. That takes care or the “grainy grains”
what a nice way to trick your kids to eat whole wheat bread.
It’s amazing how good for you sourdough is. I was reading that it is really good for diabetics too.
I just made this yesterday. It’s really wonderful – thank you!
Glad you liked it Georgia, wait until you have had it toasted…yummy!
I used this recipe but instead of 100% whole wheat, I used 1/3 ww, 1/3 ap, and 1/3 bread flour. It came out yummy!
This is my first attempt at something more exotic than the beginner bread from your first book. I am so impressed with the depth of flavor in this bread! I made a starter from some locally sourced flour about 2 years ago but have not been very adventurous as of yet. I didn’t try to convert to a whole wheat starter – I just used my white starter and this bread turned out amazingly well! Your online books are a wealth of information. I hope you find a way to publish and sell them. Many thanks!