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
Mix in evening then leave the preferment out overnight covered (around 9 oclock)
This preferment is at 100% hydration.
Next morning mix together:
- 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
This will make about 4lbs 1.7 oz/1862g @ 68.9%
Let dough set 10 minutes, then hand knead for 7- 10 minutes (knead in bowl with no added flour)
Cover your mixing bowl and allow the dough to ferment for about three hours – stretch and fold the dough at least three or four times during fermentation time.
Now shape your loaves, place the shaped loaves into bannetons and then proof- proofing takes about 1.5 hours. Slash loaf and then bake. I baked at 450 degrees (in a preheated oven with an oven stone) for the first 20 minutes, turned the heat down to 425 and bake another 15 minutes or so, use a steam lid for the first 20 minutes.
If you want to fool some picky eaters use white Whole Wheat flour, it looks lighter once baked up and it actually is 100% Whole Wheat.
This bake resulted in some really terrific moist Whole Wheat sourdough loaves that tasted great right away still warm with melting butter, it also makes wonderful toast in the morning with your cup of java.
Thank you Sue for giving such courageous inspiration, get well fast!
For a revised version, enough to make two loaves at 750 grams each follow this formula but use the directions above:
210 grams 100% starter
275 grams water
275 grams whole wheat flour
4 grams salt
Follow directions above.
follow formula on web site and then add:
all of the preferment
240 grams of water
520 grams whole wheat flour
12 grams salt
Continue with directions above.
Makes 1536 grams ( some is for sticking to the hands and bowl)
Divide into two loaves at around 750 grams each at 68.9% hydration
Will fill two 8″ diameter bannetons nicely.