How much whole wheat can you add to your sourdough bread? | Foodgeek

[@naataa77]

Are you kidding?! Of course, would love to see you making a 100% wholewheat loaf. I bet you can pull it off. You're like Superman for sourdough bread.

[@jamesp4316]

Sounds like a challenge.........

[@antoniogiamberardino602]

I've made it. It's white bread with a slightly different lift and aftertaste than with dry yeast. It's great.

[@lillysim8415]

Yes!

[@wAv3]

Of course he can pull it off.. Whats the big deal? In Germany we bake lots of 100% Wholewheat breads with sourdough...

[@JonWallis123]

I've made 100% wholemeal sourdough for a while -- mostly wholewheat, but with about 30% of wholemeal rye and spelt (ie, 15% of each in the total) mixed in, autolysed, and then slow fermented/raised. Hydration is about 80%. Takes about 24 hours from start to finish. Sure, it's quite dense and heavy, but the flavour is great.

[@ryanarmishaw3305]

Yes please - let's see 100% whole wheat

[@mayconregissabka7395]

It'll be amazing 🙏

[@ErikAdalbertvanNagel]

It has a stronger unique taste and smell (at least mine), I liked better, my brother didn't. I think it's worth a try.

[@wolleemil]

Hi Sune, Just a note concerning this experiment: The percentage of whole wheat flower changes the hydration of the dough: As seen in the video the 40 and 60% doughs seem somewhat less wet and less compliant. Most whole wheat flours require 10-16% more water compared to white flour to obtain the same gluten hydration (mostly due to gums in wholewheat absorbing quite some water!). Therefore, by keeping the hydration level constant between the different whole wheat concentration in this experiment, you are actually decreasing the gluten hydration too. The lower gluten hydration will, in theory, make the dough easier to handle. Still, really impressive results I must say! Your experiment underlines the importance of working more on the gluten development with increasing whole wheat flour content. Also the shorter proofing time in the whole wheat bread is a great learning point!

[@machematix]

So if I make a high whole wheat %, I should make a stickier dough?

[@wolleemil]

Nathan Bulk “Sticky” is “tricky”. The stickiness of a dough depends on many factors, among these flour gum content, gluten development, and hydration level. If you aim for a whole wheat dough with a consistency similar to white flour dough with a given hydration level, you will need to add more water. I find that per gram of whole wheat, you need ≈14 percentage points more water than when using only white flour. So making a 600g dough with 300g white + 300g whole wheat flour with 80% “white” hydration, then the water needed would be (300*0,8)+(300+0,94) = 522 mL water

[@supermanwithsilvergun4679]

Thanks for sharing. I just saw another video that confirms your suggestion, in which Elly uses 90% hydration for home-ground whole wheat. Her dough looked much more like Sune's usual dough texture when he's using 20% whole wheat. kzbin.info/www/bejne/ZouWkphnq7WBh5I

[@bensimms7294]

Interesting comment, this explains why I am having trouble with the recipe hydration for 50% whole wheat, when I can only get my hands on White at the moment!

[@prateeknegi6307]

@@wolleemil Thank you so much, Olaus for sharing this. I will definitely try this.

[@hdwoodshop]

Course man. Do it. But I’d also like to see the experiment repeated with rye flour

I bake with rye a lot. Shaping the loaf is more like molding clay. Freeform is possible, but you've got to control hydration if you don't want it to flatten too much.

[@durgimstingetium]

Hey sune. What about comparing making sourdough, with different type of starter. Rye starter, whole wheat starter, AP starter, and bread flour starter. Cheers

[@kramlavuy]

durgimstingetium I was just about to write the exact same thing🙂 that would be really interesting

[@cosy1914]

Yep would be very good

[@jonbedet]

That would be interesting. The past months I started learning how to make sourdough breads but I'm struggling with preventing it from going flat after final shaping the bread. The mistake I'm probably making is try a to complex bread; high hydration (75% / 78%) and using a full whole wheat starter. I'm thinking about changing the starter since going to a lower hydration level (70%) still has this problem (although less).

[@usafan96soren20]

I find that rye and whole wheat only starters ferment way faster, meanwhile ap and bread flour only takes a lot more to ferment. (I'm just assuming 00 flour is ap flour and 0 flour is bread flour)

[@MrHexior]

thumbs up

[@BrokenTypewriter_]

I love the frequency you've been posting recently, especially in the current state of the world. I used to be a pastry chef in a Michelin star restaurant (just 1 star) and I used to go home and do very similar things with my recipes, however I love how you deconstruct Sourdough so much It's fantastic. Keep it up! I'm not much of a merch person but have you thought of a patreon account?

[@donflepard6254]

Bobby Lopez JUST?!

[@Foodgeek]

Thank you Bobby. I have set up a Patreon account and will probably be launching it soon. I have a hard time keeping up with all the questions, so I thought I may move them over there 😊

[@barbaraeliason8519]

Yes please...........100 % experiment would be great. My normal is 50%. Thank you for all your experiments. I really enjoy them.

[@simonwilson328]

Great video, Sune, and would love to see a 100% whole wheat one.

[@AlamAlkhobz]

Thank you, Sune. A blast to watch your videos, as always. It’d be great to make a 100% freshly milled whole wheat loaf

[@SachAlvarez]

i do "100%" whole wheat all the time. the catch is that instead of 100% whole wheat, i use 94% whole wheat and 6% pure gluten. this ensures BANGING gluten and dough development.

[@machematix]

Thank you for this tip! I have gluten I can add!

[@temporary_terpenes]

Also.. how "whole" is your whole wheat? In most cases it doesn't need a ton of germ to be considered 'whole wheat' If you ever get a chance to try actual 100% whole wheat you may find it different than those available in most stores.

[@cynthiaarmstrong6570]

Would love to see Sune do an episode adding vital wheat gluten as additive.

[@unusualwriter]

What is the protein content of your pure gluten? They vary quite a lot depending on manufacturer/brand so curious what protein content your were aiming for in the end formula.

[@hershey989]

Could you link me to the gluten you buy? I can't seem to find any where I'm at

[@clairepiper7141]

Again, wonderful video, very helpful indeed. We've been doing a pretty standard 33% whole grain and about 74% hydration, very happy with the results. Currently using part Khorosan flour which has a lovely golden hue and such an amazing flavor! This week we added one of our favorite add-ins, toasted, soaked flaxseeds. Yum. I find I take smaller bites of my slice to make it last longer! LOL

[@intouchwiththeheart]

Yes!!! I’d like to see the 100% whole wheat loaf 😃

[@roomiesan7034]

Love your eyes when you look at your followers. Kinda like how a murderer looks at you before the deed.

[@kevinu.k.7042]

I wonder - Trying to read the script on a screen above the camera? He does it well :)

[@lauravelvet2715]

Yes please I'd love to see the 100% wholewheat experiment! Thank you for the video!

[@thizizliz]

Absolutely yes, I do want to see 100%! I made my first loaf of sourdough using my homemade starter. Having vn ordered spelt flour & receiving spelt grain, it was ground fresh just before adding to what is ccx called whole wheat pastry flour at a ratio of 30% spelt. It is delicious and has a lovely crumb & crust. After doing a couple more loaves to build my confidence the next goal is to increase the % of whole grains. I dont know why I feared sourdough for so long!

[@debramarvin]

Fantastic addition to all the Sourdough KZbinrs! New favorite for sure. Just made your starter and 20/80 loaf with amazing results. Best starter I have ever made and it was the easiest and fastest from start to bake. Love of the comparisons and experiments! Congrats!

[@kirkbarley4999]

I like how you’ve expanded your review showing side-by-side and taste. Much more useful. Kudos to the commenters who requested it, and you for listening. Yes please 100%, and emphasize the additional techniques such as more stretch and fold and how you know the dough is ready at various stages since I think that perception is why there was so little difference in this video.

[@vivavoco]

I don’t know how you do it. I’ve been baking bread for years (using my own ground flour and starter) and I’ve never made a loaf as beautiful as yours. You make it look so easy but you are beyond gifted as a baker.

[@fxm5715]

I appreciate how often you bust bread making myths, Sune. It helps reduce the intimidating barrage of exact formulae and meticulous procedures so many people push as what you MUST do to make good bread.

[@judithamsterdam1]

That's a find. I'm a beginning baker and didn't even think about not using a 100% whole wheat ;) No tools, and a lot of trust gave me pretty good results and yes I did add extra water to mimic the feel and look of what I saw in your videos. You definitely inspired me.

[@supermanwithsilvergun4679]

I just made the 60% recipe as my first full process sourdough loaf and it turned out great! I added 2 TBS sunflower seeds, 1/4 cup rolled oats, and 10 grams everything but the bagel seasoning. I just polished off a slice with some salted sweet cream butter along with some spaghetti. SO GOOD! 🤤🤪 Good thing I got some blading in after work today, lol.

[@curiousurick]

Please do a 100%! Also, you said “this is getting predictable” but I love watching the whole process. I feel like I learn something new every time.

[@fxm5715]

I watch Sune make bread the way I watch Bob Ross paint. There's no hurry. Just relax and enjoy the process.

[@tais7552]

Your videos are so soothing. The combination of your voice and the music is just so relaxing to watch. Thanks for these experiments.

[@58harwood]

Been a subscriber for several years now, have learned a lot, can’t believe you don’t have a Million subs! 🙈 Cheers from the States! 🇺🇸 🇩🇰

[@Foodgeek]

Thanks, but I think that not as many people are into baking now that they were during lockdown :)

[@sharonparker7697]

My sour dough starter is now 16 days old and I am so happy to have it. I’m in Melbourne Australia and our shelves have been bare of yeast for 6 weeks now. I use my bread maker to bake most of the time and add my discard to my bread, certainly makes the bread come out much tastier.

[@beckijameson3844]

Yes! 100% can work well. I give mine an overnight soak with all the flour, 85% water, 2.5% salt and 20% olive oil. In the morning, I add my well-fed starter (20%), dimpling it in like I'm poking foccacia. It needs a bit longer of a bulk ferment anyway (4 hrs.), then into the fridge the rest of the day and baked after dinner. Cut into it the following morning for excellent nutrition base to my breakfast!

[@Anpanator]

I've baked with sourdough exclusively for about 10 years now. I recommend letting the sourdough ferment with as much of the whole wheat flour as you can before adding the rest of the flour(s). That will most likely get you better results.

[@royksk]

I'm quite new to sourdough but have made yeasted, home bakedbread for years. I generally used to make tin loaves from either 100% wholemeal (in uk = same thing as wholewheat)or white, bread flours and won the Northumberland County Show several times with them. I only had a problem with wholemeal as a new starter when I didn’t fully understand that different flours and even from different sources need different hydration percentages. Since then and for many years I’ve never had a problem. One more point, protein percentage isn’t always a good indicator of gluten content with elasticity.

[@haimynameisbex]

Yes!! Please do 100%!! I have a beautiful 100% whole wheat sourdough starter and would love to find the perfect recipe for it

[@ABH313]

This is the experiment I've been waiting for! So excited to watch

[@gapey]

I just started a 20% whole wheat one today. So far so good. Also adding herbs for the first time.

[@kiminnehalem8669]

I use 100% freshly milled flour in all my breads. I use combinations of White Spring Wheat, Spelt, Einkorn, Rye and Hard Red Wheat to different degrees. I do a light sift of 50% using a standard kitchen strainer. It comes out to about 50grams of bran sifted out for 550 grams of flour for my standard loaf size. My technique is different and I'm not aiming for the large, open crumb structure. But, I get great oven spring and I can't imagine wanting bread with standard bagged flour ever again! I'd love to see your experiment with 100% fresh milled! Thanks for the great channel. You're a very good teacher!

[@Tygydyk17]

First time commenter here: I appreciate your scientifically approach to sourdough bread making. I command your logical and systematic approach having myself engineering/scientific background. I hope you had good birthday and I like very much you are proud Danish Citizen by displaying your flag in your post the other day. Respect.

[@itsthecatyo]

"EXPERIMENT TIME!" I started using this in my house. I love it. Thank you.

[@7xARMY777]

রডঢ

[@emma-ls9nl]

Edwin Cintron me too

[@nurhossainrony3949]

@@7xARMY777 3 w them and they 444 the same 55

[@nurhossainrony3949]

Name and address of the person who is working on the same and I will

[@belinha3000]

YES!!!! Please!!!! Never manage to make a good loaf of 100% whole wheat bread, so please help us out. Your videos are soooooo didactic and precise.

[@haorlo]

Sune, Thanks for your channel! I think it'd be a good idea to explain that there are 2 approaches to starters in not-a-bakery situations. (1) People who make sourdough as a special part of a special meal once in a while are most likely to use whatever flour they're going to use for the bread to create a new starter 3-4 days before starting to make the bread; very little time is needed to get the starter going and, as often as not, you can simply use it up when you bake. Keeping the starter and curating it is possible but may not interest you. (2) People (like me -- maybe Sune in real life) who make sourdough at least once a week created our starter years ago and have just kept it going. This means that, by and large, we're using THE SAME YEAST/BACTERIA POPULATION over and over. Each batch of bread will have a slightly different population but your curated starter will give about the same flavours etc over and over and you can play around with techniques, tricks and experiments.

[@jakobbartscher4716]

Yes, you can definitely do a 100% whole wheat. I like to add 2-3% of powdered gluten, which makes it feel like normal sourdough. (You can also produce a higher gluten dough yourself from normal flour, by washing out some of the starch from the dough). With added Gluten you can also go crazy and make an open crumb 100% whole grain Rye bread, which is one of my favourites.

[@nancyshinen437]

Exactly!!! I also make 100% rye adding vital wheat gluten.

[@nancyshinen437]

I autolyze 100% whole wheat adding a little bit of Vital Wheat Gluten. No additional white flour. Open crumb, great texture, and delish.

[@maiafelidae]

I would love to know the proportion you use.

[@elnono6]

Clear voice, organized and simple. Nice work.

[@busterhyman103]

When you lower your voice at the end of the sentence we lose the last few words. Your English pronunciation is clean, the videos are some of my favorites, you are an asset to the KZbin community. (south Florida).

[@cdbox234]

Would love to see higher percentages of whole wheat! Also a video about adding the starter before autolyse and after!

[@rk.diamond6449]

Would love to see a sourdough using whole white spelt to see if it would work as well. Thank you for your curiosity and for posting your experiments!

[@pharaohkitty8761]

Oh and for the 100% hydration autolyse overnight.

[@johnnyjimj]

GREAT! 👍I was really looking forward to this, since I have yet to succeed making whole wheat bread with levain, since it took me more than a year to perfect my 50%-75% whole wheat bread recipe using yeast. Basically, my method is a two step autolyse and hydration process. Essentially, the whole wheat portion is hydrated overnight in a cool place with all the water, then its yeast portion is added and left to ferment the usual way and finally, the white flour portion with its yeast and salt is added last. Long, but very effective. Mind you, I've been using a commercial planetary mixer with a spiral dough hook for the past 6 months and it has had a tremendous impact on gluten development and has basically solved the previous problems I had with stickiness and dough cohesiveness. I basically never need to add flour or wet my hands when I work the dough and I've had great spring. Indeed, the whole wheat bread is a complete taste difference - there is this amazing, sweet nutty flavour with hints of hay, that simply can't be found in any whole wheat bread using commercially available whole wheat flour, no matter how fresh it is. Now my challenge, of course, is to succeed doing with levain ;-)

[@Mkbevington]

Breadyness should totally be a word. And are you kidding? I absolutely want to see that experiment.

[@mineralmax]

Yes, please. Please do a 100% WW bread experiment. Keep up the great work!

[@hj8607]

Do it ! Got my stone mill out of storage . Definitely going for mostly whole grain, Tastes so great . (is kind of ironic that the texture of sour dough looks like regular bred in which the gluten was not developed well (not strong) . Less gluten, best for sourdough texture w increased nutrition from sourdough starter is a win win .)

[@bernddues7110]

Thanks form your great work - and happy Birthday. 😉

[@bulentnomer8509]

That what we have all been waiting for. Many of us probably intrigued by the open crust artisan (mostly while flour breads) yet prefer the whole wheat.

[@alecmartin4779]

I want to see a 100% whole grain bread with close to 100% hydration. That is what I have been trying to make work recently.

[@En-En-Gee]

I did a 75% wheat loaf last night and the crumb wasn't as open as I'd like but still soft and airy. Yes, pleaseee do a 100% whole wheat loaf... would love to see how it turns out! Thank you for posting such wonderful videos!

[@eozen81]

I was waiting for this Sune. Thank you very much for this very informative experiment. Your videos are inspiring and very educating as well for home bread cookers, I am learning a lot. I definitely would like to see your experiment for %100 whilewheat bread.

[@danielm0rk]

I'm new to this channel (fellow dane btw). But I can already tell that you're an unsung hero! I absolutely love your experiments.

[@Ploogster]

Love your videos! Two quick questions: - given all your experiments, would love an updated “ultimate” sourdough recipe? - do you ever slap and fold? (Other videos swear by it) Keep up the great work!

[@barriesimpson]

Excellent video again Sune, you are a monster. Yes we do want to see 100% wholemeal.

[@olgareads9107]

I usually use 100 Gm freshly ground coarse whole wheat and 400 Gm bread flour, King Arthur. Get a nice holey crumb and great flavor. Have also used combo of WW+AP+spelt. Trying rye next. Really enjoy your channel.

[@davidclark9086]

How coarse, can you describe or add a pic? Thanks.

[@olgareads9107]

I use a manual grinder. So I don’t tighten all the way. I don’t know if you can do that on an electric mill

[@davidclark9086]

@@olgareads9107 Thanks.

[@helenrichards7430]

Yes it works. I mill it myself with the mockmill. 100%whole grain with 130gr sourdough and this sourdough is made with 100% wholgrain.

[@waynestanley6371]

Experiments are always fun and educational. Let’s do it!👍

[@allysaempson229]

Yes!! Please make a 100% whole wheat! These videos are so interesting! :)

[@lindawilson3071]

Yes I would like to see you do 100% whole wheat experiment. I just learning sourdough I’ve been a 100% whole grain baker for years.

[@allurbase]

Awesome video, handy techniques and a lovely accent!

[@danayo8852]

Sune, I want you to know how much I appreciate your experiments and the time it takes to make them. Stay Safe & Healthy my friend!

[@jofranco6410]

I found that addind few gram of gluten flour and a tablespoon of honey really improve a whole wheat bread. Because a part of the flour is not actually carbs, but fiber and germ, adding honey compensate for the lack of carb. So the stater can feed longer and then, rise a lot more.

[@banufields9924]

I would love to know how it would turn out with only whole grain...it is a healthier option..

[@Foodgeek]

You're in luck 😁 kzbin.info/www/bejne/i5ucn5mhpbhlq5o

[@jonathanwarby9034]

Nice video Sune, I thought the pacing was much better. It's nice to see the whole process but the way you had shorter cuts and sped some bits up made it more entertaining!

[@josvankollenburg]

I've been looking for a good 100% whole wheat sourdough recipe for ages!

[@roberteugenecarter]

Love the idea if 100% whole wheat experiment. Would you try 100% whole wheat vs lower percentages, similar to this video? Or multiple 100% loaves at different hydration levels? Very curious to see!

[@max6405y]

Thank you for this beautiful video. Can’t wait to see the 100% whole-wheat :)

[@sharonkelly4935]

Yum you are the sourdough guru. My stater is almost ready to use.

[@Alliejen12345]

I’m new to this channel. I always said “ a guy that owns both a Tele and a Strat is a friend of mine” lol... great stuff. I’d love to see you explain various outcomes with various flours. Great video.

[@robertsteinberger]

Nice! How about rye and/or spelt flour?

[@katekramer7679]

It's out now!

[@tenjan75]

I have made a loaf without bread flour, at about 80% wholemeal flour (not all wheat, though) and 20% fine semolina at 74% hydration. That turned out nice, with a decent oven spring and a nice crumb with some larger holes.

[@richardkremmen7811]

That was very informative, thank you and yes an experiment with 100% freshly milled grain would be interesting!

[@john-rn3yj]

yes 100% looking forward to it.

[@chia-chihtu3408]

Thank you, that’s a very useful video!!

[@tjpld]

Already did a 100% Wholewheat bread in the past. Guess what? It's bread. It's delicious.

[@gavinhill3164]

Yes please!! 100% wholewheat. I'm having problems with mine just now, so it would be great.

[@b3ar529]

Sune, here is an idea for experiment, test the deepest scoring for bread.. what is going to happen if you score as deep as 1/2 or 3/4 the dough height? And also can you try scoring randomly, just go crazy with the cuts.. low cut, deep cut, long cut, short cut, etc. Thank you awesome video 😊

[@soulspaces]

Yep! Would love to see it. And... also how to get the most sour tasting sourdough....

[@MrAlFuture]

100% all the way! Thanks for your great videos!

[@the_0ther_0ne_59]

Come on, do the 100 whole wheat bred! I’ve just subscribed to encourage you in doing it! Keep it up!

[@Foodgeek]

It's close to being done. The baking is finished, I just need to record other stuff and edit 😁

[@Jacksonsjob]

I make a 100% whole wheat sourdough all the time. I love it as it tastes almost like beer it’s so sour by the time it is ready to bake. Only difference I’ve ever found is it takes a little longer to rise or you’ll get a dense crumb if you aren’t patient enough. You should do the experiment. Lots of people will benefit from it.

[@feliperodriguesphd9007]

Hi Sune. I love your methodology and scientific approach to sourdough. Your channel is great! Yes, let's have video on higher percentages of whole wheat. And for that matter, RYE!

[@feliperodriguesphd9007]

Also, a bit of troubleshooting : my starter is not developing the big bubbles I see in your videos? Is it related to the room temperature? Or water temperature? Tap vs mineral water?

[@linaabadi6268]

Would love too!!! Waiting for the next experiment😍❤️❤️

[@XavierKatzone]

Notes below the video say "20% whole whest." Love your videos!

[@IreneWood1]

Love your videos! Due to lockdown we can only get 11.5% protein flour. What are the chances of you finding some of this four and doing a sourdough video? Also I have some 11% protein wholemeal flour so am particularly keen to see your whole wheat trial. Please keep the geeky videos coming!

[@wesfree]

YES! Deffo show us the 80% and 100% versions! I adapted my own standard recipe once, when unexpectedly running out of normal white bread flour, and obtained a good tasting result with a 100% "ratio" (and my starter is also fed with whole grain bread flour). The major difference that I found, was a more tightly-knit "crumb". The over spring was still the same, but the cell size (crumb) was far less open. Curious to see your results. Cheers, @wesfree

[@clarekrmiller]

I would love to see you bake a 100% whole-grain loaf!

[@rayanbalid8713]

Yes please!! 100% wholewheat would be great! :D

[@Crysmatic]

i just got a mockmill 100 and the first thing i did was make a 100% whole wheat loaf. definitely likes more hydration than ap flour, and doesn't have as much oven spring. it's the first time my bread has actually smelled "bready" :) I find 50/50 works very well ... 75% whole wheat starts to lose structure and oven spring. I'm going to try some of your tricks to get better oven spring.

[@lisawoodward432]

Yes please, I would really like to see what happens at 80 and 100 percent while wheat. I recently tried 80 percent and it was NOT a success! Thanks for all your great experiments, Sune.

[@kal5765]

I've gotten 90% hydration and 100% whole wheat to work. I like to do an extra long autolyse for a min of 3 hours (most of the time I just autolyse overnight)

[@JoseFlores-hz4pm]

Totalmente de acuerdo en hacer las pruebas al 100, a mi encantaría hacer este tipo de pan frecuentemente.

[@natashar9176]

yes please I'd like to see that experiment :)

[@colinchicoine7378]

Nice How To's. Have you done one on how to bake the bread? I've searched and found nothing.

[@GALAMBA1981]

Yes. Do it please. Write also your recipe and how many hours u let it ferment in the fridge. Thanks. Keep up good videos

[@joepschmobly]

I often make 100% whole wheat and multigrain sourdough bread. I live in high altitude as well which creates an additional problem. Your technique is used but baked at a slightly higher temperature due to the altitude. I haven’t perfected it yet. The bread is more dense than white bread but I think its worth it since it’s healthier.

[@Rye_d_baker]

I love 100% whole wheat, but the problem it dries soon. But taste much better. I like to see your experient for 100% whole wheat. Thanks for everything.

[@Conelpueblo]

Tak for denne - og andre - informative video(er)! Det er vist endelig lykkedes mig at komme frem til et godt resultat med en 30% fuldkornsdej (hvede + fuldkorn ølandshvede), vha. din beregner og dine tips i de andre videoer.

[@mcblahflooper94]

I have an experiment request! I would love to see you test different fridge bulk ferment times, ranging from say 6 - 24 hours (maybe further?). It would be worthwhile to know how the flavor and oven spring changes with different fermentation times. Longer times mean a deeper flavor, but perhaps also a flatter oven spring. I want to know how far I can push the bulk ferment. Thanks for great content =]