How To Make A 100% Whole Wheat Sourdough Bread

Please see here for my GumRoad PDFs - written out supplemental booklets that go along with the videos I publish on KZbin that also help to support my channel! → gumroad.com/FullProofBaking
Full tutorials:
How to make starter from scratch
→ • How To Make A Sourdoug...
How to fully activate your starter and build a levain
→ • Activating Sourdough S...
How to make a basic open crumb sourdough bread
→ • How To Make A Basic Op...
Timestamps:
General Overview Summary [ 01:04 ]
What is an Aliquot Jar? [ 01:30 ]
Limitations of the Aliquot Jar [ 03:02 ]
Baker’s Percentages [ 05:19 ]
Flour Stress Test [ 05:35 ]
Converting Starter to 100% Whole Wheat & Building a Levain [ 08:58 & 10:13 ]
Notes About Dough Temperature [ 12:32 ]
Autolyse/Presoak [ 13:27 ]
Adding Levain and Salt [ 14:26 ]
Pulling an Aliquot for Bulk Fermentation [ 16:09 ]
Pre-Shape/Coil Fold [ 18:07 ]
Final Shaping [ 20:18 ]
Proofing Tips [ 22:15 ]
Baking Setup [ 23:03 ]
Slicing the Final Loaf [ 25:00 ]
Thank You! [ 26:10 ]
More controls and experiments with the Aliquot Jar and Flour Stress Test:
Aliquot Jar experiment controls → / bphit9mhy2t
Aliquot Jar and cold bulking → / bsqbbogn2os
Flour Stress Test to assess protein quality → / cafdg-bpx1r
Products featured:
Amazon Affiliate page for baking supplies and ingredients (banneton, spice jar, Pyrex glass bulk dish, shower caps covers, spatulas, broil tray, reusable parchment paper, lame, razors, bread knife… etc!)
→ www.amazon.com/shop/fullproof...
Challenger Bread Pan (affiliate link)
→ www.challengerbreadware.com/r...
Campbell’s Dough Knife
→ www.rackmaster.co.uk/product/...
Special thanks to whole grain guru Nichole @nmuvu ( / nmuvu ) for letting me bounce some ideas back and forth during my trials and providing the photo of the big tub of beautiful dough!

[@demeny12]

I don't think I have ever seen such high quality tutorials on KZbin as yours. It takes special talent to be able to teach your craft to others, and you've clearly got that talent in spades.

[@FullProofBaking]

Very thoughtful and kind of you - thanks for the feedback!

[@semedoeduardo1]

I agree, such a joy to watch! I love the precision and scientific approach.

[@Mt28657]

I'm about 9 minutes in and had to pause to comment. Just in the first 3rd of the video there's so much valuable info driven by the scientific method, testing, and proof. Invaluable lessons whether baking WW or not. Another phenomenal video Kristen! Thank you!

[@FullProofBaking]

Thank you so much for the thoughtful feedback! I'm all smiles 🥰

[@thechasebake3604]

Thank you so much for producing this content. Sourdough can be discouraging at times, especially when learning new breads, but your clear and thorough instructions give me a sense of hope for my progress as a baker. I've been baking sourdough for around 5 years now, but have never ventured into 100% whole grain loaves. I have made some recent dietary changes for my health and want whole grain sourdough breads to be a part of it. Your tutorial is giving me plenty of inspiration to achieve that end, not only to have whole grain breads in my diet, but to have delicious and excellent whole grain breads. Thank you for being here, for sharing your skills and work, and for being so awesome!

[@everseeking60]

This was such an incredible tutorial. Amazing....so smart, so useful, so articulate, so well done. I am so happy to have come across this video. Brilliant. Thank you

[@hendryma4873]

This is the best tutorial i ever seen, so detail. And thank you fo r the starter tutorial too.

[@alpaca3216]

You're seriously the BEST. I'm still trying though, I keep failing and failing but I hope that one day I can bake such beautiful bread like you do.

[@amy-yanlingcharles7883]

Thank you for sharing in detail! I have learnt so much from watching your videos. I am just starting out in baking sourdough bread and your videos have helped me so much!🥰

[@semedoeduardo1]

Perfection as always. Born to teach. Very clear instructions 🥰

[@jamesboobtube]

Wow, your level of intuition is off the scale! Total respect for perfecting a WW loaf, top notch👍👌

[@moniquedavid2609]

YOU ARE THE BEST! You make the best videos and pdfs. Thank you!

[@iwertzberger3198]

Wow I have searched all over and read books and tried so many times to make 100% sourdough bread and nothing as clear this! I’m so glad I found this channel. Looking forward to reading and watching all your other stuff. Thank you so much

[@sanaayakurup5453]

The queen is back! Thankyou for this!

[@steviesmom6747]

Nice job. I’ve had varying success with 100% wheat. Could never quite figure out why some were much better than others. Your instructions give me several ideas to try. Thank you Kristen.

[@the_bread_code]

Great tutorial and appreciate all the in depth explanations. Well done!

[@matiasguti9426]

BEST TUTORIAL EVER. I love when you give us the task of doing tests again and again. There are too much variables involve that we have to adapt this metodology (not recipe for me) to our environment. LOVE U !!!!! ahhhhh.... another thing.... Thank you so much for this, i mean it thanks to you im baking and selling loaves!

[@FullProofBaking]

So wonderful to hear!! Thrilled these videos could be helpful to you :) Happy baking!

[@KamleshMallick]

WOW! Have been waiting for this for long! Never clicked so fast! Thank you so much for your efforts!

[@FullProofBaking]

Haha, thanks Kamlesh! :)

[@sheilasingh2167]

Love the flow chart and the simple way of explaining that helps non bakers like me to dish out perfect bread. Thank you.

[@FullProofBaking]

Very welcome!!

[@aysegulozer2002]

You give us all your experiences in such humbleness, thank you so very much. I did my starter and the best loaf of mine by your tutorials. I am deeply grateful that you keep on sharing such valuable knowledge. You are the best teacher I've ever seen, you mention everything clearly, show every details and these prevent many mistakes. Please please share more videos on this KZbin channel

[@FullProofBaking]

Very kind of you to send such thoughtful feedback - thank you! :)

[@JT-ic6rx]

Oh yes!! It is always so exciting when you post video's on KZbin!!

[@elisacrisolago-leo4733]

Truly appreciate your skill and passion. Thank you

[@M21467]

Love the alicquot jar method. So helpful to visualize fermentation. As a bonus, I used the little dough in the jar as the levain for my next bread!

[@FullProofBaking]

I seriously love this idea! You can also just use a butter knife, scrape along the inside of the jar, pop out the little aliquot and add it back to the dough when you go to shape :) Have fun with it!

[@antonioaguilar3257]

excellent how to! and zero thumbs down, perfect!

[@anubhav.rohatgi]

you continue to be an inspiration. If only I could travel to Chicago and take your course.

[@JoeKaye959]

What perfect and beautiful loaf. Excellent video.

[@owenchen6576]

Very good explanation accompanying the video. after watching I feel confident enough to try. Thank you.

[@sourdoughhome2571]

A wonderful video! The details were most impressive, as was the final loaf!

[@wilwn]

Beautiful bake. Comprehensive tutorial. 👍🏻

[@kevoramma]

Thank you for your incredible knowledge.

[@alwynn2233]

Thank you! I’ve been wanting to make a loaf of 100% organic whole wheat sourdough bread for many years. I finally found organic whole wheat flour on the store shelf where I live last fall. Prior to that I searched on line many times for it with limited success and unaffordable prices for shipping. I created a starter in early December. I’ve been practicing with bread flour, sometimes with a small amount of whole wheat. I made my first sourdough loaf on Dec 24th. It was pretty good. I’ve made about 7 since then, mostly with subpar results, but also mostly still good tasting and edible. I can’t wait to try your process for this whole wheat bread.

[@caydespliff181]

after seeing an instagram post, I had a few questions regarding your technique and this video answered all of my questions! Amazing job. I have much to learn but luckily I’ve found a great teacher.

[@FullProofBaking]

Haha, perfect! Thanks for the thoughtful feedback!

[@DANVIIL]

Beautiful looking loaf. I've been using the Aliquot technique without knowing the name but I think you are the one that popularized this "hack". Thanks!

[@manuelmadrigal1761]

Hi Kristen, love your recepies, I've been using your receipe for sourdough bread and I can't wait to try this new one. Love the flowcharts, thanks 😉👍

[@FullProofBaking]

Very welcome! Hope you enjoy this method! :)

[@yannmarien3527]

Beautiful bread, i'm definitely gonna try this ASAP! Thanks for the tips :)

[@lionessfoodie1640]

You are truly a natural ! This is not easy to achieve !

[@klaskristian1]

Great bread. I often bake whole grain sourdough, but not as nice as yours! Your very skilled! Keep up the good work!

[@jill8180]

Thank you for sharing all your wisdom! The aliquot jar idea is perfect for me: I always have such a hard time determining the end of bulk, especially since I often ferment at wildly variable temps due to the lack of a proofer and living in the Midwest 😂. Anyway, thank you for all you do!

[@FullProofBaking]

Great to hear! Hope you have fun with it :)

[@alxarlrmrz]

Ngl... I squealed when I saw this video this morning! I've been waiting with bated breath for this! Thank you

[@sasharosen4557]

Go

[@RobertaPeck]

Excellent presentation!!

[@Maebooncuisine456]

Thank you so much for your kind sharing this vedio it is one of th best that I have ever seen.

[@tasosmenelaou4204]

Perfection! These silky hands have this perfect result as usual .

[@natubb]

I love her hands as much as her voice and explanations 😍

[@remydas5264]

Thanks Kristen.... was waiting for this one...

[@redtrummy]

You are a true Master

[@benploni7492]

Kristin - Your videos are so wonderfully instructive and perfectly detailed. Thanks so much for sharing! Oh, and your voice! So mellifluous and inviting. Do you do voice over work?

[@medolark]

I’m going to try this method. I had awesome success with your 80% whole wheat method but this one fits my schedule better so I’m excited. 👍💜

[@FullProofBaking]

I really liked how this fit in with my schedule to! I can make my regular stuff during the day, and overnight I was running these breads the last few weeks! So much bread!!! 😆

[@medolark]

@@FullProofBaking ah, yes but there are so many people who love a load of homemade bread. 💜

[@HakWilliams]

Thanks, Nicole! ❤️ 😍 💖

[@safa5033]

Love your video, thank you so much, your instagram has already helped me make my starter in this climate by lowering the hydration.

[@jrprimo5372]

Nice job!!

[@ranasuliman6241]

Best video ever ! Learn allot .thank you💗

[@FullProofBaking]

thank you! :)

[@ruthielove5125]

Awesome simply amazing

[@lubovsverdlova2116]

I second all the praise that people expressed to you, thank you! I can now see the reasons behind all those step-by-step strict instructions one finds elsewhere. Question: how does the “science“ change if I want to add honey and/or whole seeds or grains to the dough? Thank you in advance!

[@erinkiser4068]

Wow you have a ton of SOLID info here! When testing the wheat , you decided to use the hydration that you would be using in the recipe? I’m a little less scared to try 100% whole wheat now!!!! Thank you!

[@safa5033]

Your tutorial and instagram tips have helped me so much in understanding sourdough, starter and bread and I've made beautiful wholewheat breads, this recipe specially was a revelation and we all LOVEDD it, 100% wholewheat is something special! Can we use other flours like millet/corn/oat like this in conjunction with wheat and can I use milk instead of water in this recipe? I'm going to try it with milk and a little bit of honey today. Thank you so much for your awesome tutorial. The best to you.

[@clrezende1]

Do you have any idea how perfect you are?? Thank you so much! Cheers from Brazil

[@gapey]

I've never seen those reusable parchment papers before. Will have to get some of those. Got my dough cold proofing now. :)

[@natubb]

Love your tutorials ❤️ can I make a whole wheat sourdough with your regular sourdough tutorial? I mastered that one 😂

[@herminiarodriguez5493]

I love how detailed your videos are, excellent video and information. Can you tell me the type of dutch oven that you are using in this video and where to buy it? Thanks.

[@margaretadorno4856]

This is a wonderful tutorial. It provides much more theory than the dozens of other SD baking videos that I have watched! I purchased the guide. Would it be possible to make the bread with only King Arthur Whole Wheat flour?

[@somethingsfishy8314]

Really great video, thank you for being so detailed, for your starter Ozzy, what brand of flours do you use?

[@amedeodionisi8477]

We love you girl!

[@hilag3]

Thank you

[@yaronasheffer8994]

U r amazing. Love your tutorials. Professional and yet so down to earth.. Thank you so much... I do envy the variety of flours accessible o you. I WONDER if you can get it from your local supermarket or you get it via the internet.

[@FullProofBaking]

I buy mostly online these days... many local mills sell whole berries and milled grain online! You can also find usually at Farmers Markets and sometimes at local grocery stores. Good luck on your search!

[@M21467]

Thank you for this awesome content. Just bought your PDF! Would love to see 100% kamut or einkorn in the future. :)

[@FullProofBaking]

I still haven't done 100% Kamut/khorasan, but I have published a tutorial on Instagram for 100% einkorn! See the link here (it's a very different method!) 😃: instagram.com/p/B9Er61vJN-r/?igshid=2oi2r1rx4osx

[@M21467]

Wee, awesome! Will check it out.

[@leungkong]

You are the best

[@Yoda63]

I used your method with home milled wheat (half hard red, half spelt) and needed to reduce the hydration down to 75% before it actually rose in the oven, but it’s WONDERFUL. I had no idea 100% whole wheat bread could look like this! I wonder if the difference is just in the wheat varieties or if home milling affects water absorption? Either way, thanks for the inspiration!

[@m-a-t-t6869]

Love your vids :)

[@bored_pyro]

Honestly, your videos have been some of the most helpful I've ever found! Keep up the good work. I'm also jealous of your starter and how active it is. Do you refrigerate yours at all between baking or do you maintain it warm on a daily basis?

[@FullProofBaking]

Thank you for the kind feedback! I bake every day to every other day... so my starter is kept at warm room temp (78-80F) pretty much 24/7. But when I go on vacation and need to store in the fridge, once I return home I do a 2-3 day reviving regimen (you can find the tutorial on how I fully activate my starter here: kzbin.info/www/bejne/mJauq5aFmpuqldE). Hope this clarifies! :)

[@bored_pyro]

I use that tutorial already :) it's great! I was just curious on your normal practice.

[@FullProofBaking]

@@bored_pyro My regular process if I'm baking daily is to follow the day to regimen on that other video! Every morning I make enough starter to have enough for my levain. When I add the levain to my dough, I simply feed the remainder of the starter in the jar for the second feed of the day enough to get it to the nighttime feed 😁❤️

[@markascott1508]

Thanks so much for your very helpful videos, wonderful looking bread! I have been trying with 100% whole wheat flour for some time now but I am having a particular problem with all my loaves. Even though I am getting good oven spring on all my finished loaves they all are very sticky inside, leaving a smear on my bread knife, and this even though the internal temperature is 212 deg F. I bake my bread in a pyrex casserole dish with lid at 250deg C for 30 min then remove the lid and bake for another 30/40 min at 220 deg C. They taste great but this is very frustrating, any ideas on what I am doing wrong or things I could try to remedy this? Any advice would be greatly appreciated. Please keep the videos coming.

[@melindafishman8679]

Can I split my AP White starter and transition 1 into a rye starter or add rye flour to 1 to boost rise? Kristin, thank you for such informative and fun instruction. The materials that detail the videos are worth every penny!

[@NicolasEjzenberg]

Hello, thanks for this amazing tutorial ! How do you assess if the dough is over or under fermented ?

[@amorosa101]

Thank you so much for the video. Very beautiful and Informative. I have one question. What size banetton are you using for this amount of dough?

[@irenacosic3846]

Thanks for the great video. Do you always leave the dough to rise 100% during bulk fermentation, regardless of the type of flour?

[@teip8517]

Great Video! I followed your recipe yesterday and got my best results ever. But my crumb is a little denser than yours, and wetter / gummier too. Can't figure out if I'm over or under proofing... any suggestions? Also, why so few stretch & folds and no lamination for the ww flour compared to your basic loaf? If one were to follow the basic loaf steps, would the crumb be more open?

[@vkazhdan]

Perfect👏🏻

[@NomadicBroccoli]

Thank you for this tutorial! I am curious about how this recipe would change on pan type? I do not have the open cast iron bread pan like you have. And unfortunately a pan like that is out of my budget. Do you have any suggestions on changes to the recipe or ways to use different bread pans? Thanks in advance!

[@meisinyeow4948]

Thank you Kristin. Another detailed tutorial. Would it be possible to use just whole wheat flour for this recipe? By the way, I have completed your 14 day sourdough from scrstch process & indeed, the starter is strong! Thank you again.

[@AB03051]

Thank you for this video! Very useful. Whole weat flour doenst need sifting? and how come you do much less folding compared to the white flour tutorial? Thank you once again, I am going to try this

[@LoveHealth958]

Thank you for sharing! Do you teach how to back a gluten-free sour dough bread? thank you!

[@lyn1896]

Hey. What a lovely whole wheat bread and informative video! I don't have much whole wheat flours to choose from in the stores (unless I order online, I guess). Can I use regular whole wheat flour or Emmer ww flour and add some vital ww gluten flour and get the same result (rise, texture, taste, durability)? Also, why did you chose the mix of your two types of flour? Keep the good work up :)

[@RobertaPeck]

Kristin, Food Geek,Bread Code, Bake with Jack, and Joy Ride Coffee have been selected as my you tube mentors ; now after watching this video I am adding my first female bread master; you are clearly a master at explaining the why and how of procedures!!!

[@Dmzhkm]

yeaa, but non of them can exactly explain science behin it, and give it a good quality example

[@janegove9513]

Ive just discovered your channel and currently trying to absorb lots of extremely helpful information. Can you tell me why you use a separate incubator at 20 degrees and not your Brod & Taylor prover which says it goes as low as 21 degrees. I’m considering investing in a Brod & Taylor and really would rather not invest in an incubator too.....is it necessary?

[@adiksarkissian8031]

Hi Kristen thank you for sharing all the details, I tried your regular sourdough it came out good not perfect, anyway my question is can I just use one kind of whole wheat flour instead of mixing 2 kind with regular starter?

[@yankostoyanov6702]

Ok, I think at this point things are shifting to the next gear. I've baked around 100 breads so far but there's still a lot to learn it seems. Thanks for the really excellent videos and the way you dig into the subject. Just today I baked a 70% whole wheat and to my complete surprise it was very far from what I expected ( it was terrible), but I couldn't quite reverse engeneer the fail. With this video some answers are now clear. Keep it up.

[@FullProofBaking]

I'd be thrilled if the tutorial can give you some pointers and help you out in your upcoming bake. Good luck, and hope you have fun with it!

[@Dmitryelperin1]

Bravo!

[@Rotadiva]

Love your videos. I have a question, why is it when you toast sliced left-over sourdough bread, it not only takes forever to toast, but it doesn't brown?

[@superfoodsmoothies]

I love your videos, you make amazing bread ❤ I have a question, I opted for your usual stretch and fold, lamination and 3 coil folds with a shorter bulk as it is 27 Celsius where I live. I adapted the method according to your instagram tips for 27 c baking with less rest times and water and total bulk of 4.5 hours. What I noticed was the dough was holding its shape very well for the first 2 coil folds after lamination. However on the last coil fold and after (pre shape and shape) it has become sticky and floppy. It really pulled out far when I did the 3rd coil fold whereas it held together well during the first 2 coil folds. Is it supposed to get looser and stickier at the end of the coil folds than the beginning? Or have I over fermented it? The total bulk time was just under 4.5 hours and the aliquot jar had only risen by 25% but if its not supposed to get looser and stickier then I'm wondering if the dough has over fermented. Any help is greatly appreciated. I've tried your method a few times over the last couple of years but still haven't perfected it I think the heat here makes it different. Sorry for the long text I'm just really trying to get it right 🙏

[@bybbah]

Ok just for experimenting sake ,why wont you stop at the 2nd coil then see how the result will be ,use a small dough weight just in case .but the temperature always matters.

[@youcancookBG]

Hello! Just made it today. Looks exactly like yours but is lit bit to sour and firm. Do you think my starter can mess up flavor? Thank you!

[@zanea6820]

so do you have the oven on 250 celcius with fan/convection for the first part? and why dont we want it to rise during final proof, wouldnt that create a more open crumb?

[@jonodanarichards9394]

Many thanks for an amazing video, it's superb and the steps are very clear, easy to follow. Kristen could I follow this same recipe using an Organic stone ground wholewheat strong bread flour (14.4g of protein per 100g), what do I need to look out for when using a stone ground flour? Many thanks Dana

[@FullProofBaking]

Yes most definitely! If you can sift the grain, maybe consider sifting out the bran and soaking separately from the rest of the flour. My recent Instagram post talked about soaking the bran and focused on how to fold the grain back in after incorporating the sea salt (see here and read through description and watch the videos in the post): instagram.com/p/CCYnmjxJZ0A/ I love having the coarse bran soaker - great texture to the final bake! Good luck!

[@jonodanarichards9394]

@@FullProofBaking Many thanks for that, I shall definitely try that and thanks again for your wonderful videos, watching them is almost as good as meditating :)

[@wolfeinstien313]

Thanks for an excellent tutorial as always. Do you think one could adapt this method for a 100% rye or maybe a 50-50 wholewheat/rye sourdough?

[@FullProofBaking]

I want to try! I believe it would work well for this... and maybe a combination of these techniques and the Split Dough technique as well: kzbin.info/www/bejne/ioXalnqrnNB7mck

[@toddb813]

I’m guessing you’ve tried just placing the roaster lid squarely over the loaf and not adding water? I would assume that would work as a makeshift Dutch oven? Fantastic video btw!

[@GialdyIrizarry]

I share the same thoughts as others that your videos are full of great information for the engineer in me. I do have one question, What happens with all the bread you bake? I think I saw you do one a day. My wife loves the breads I'm baking, but apparently I'm trying to sabotage her diet plans. :-)

[@mikewhite5407]

I'm curious why you choose to use the mixer here. Do you not have issues with the gluten tearing? What's the advantage over hand mixing?

[@vanngo9301]

Character In the video It's great, I like it a lot $$

[@sarahbishop4404]

Thank you so much for this video! I'm planning on using the Aliquot Jar Method to optimize my bake of your basic loaf, since I suspect I've been getting that "fools crumb" and want to be able to closely monitor the progress of my dough during bulk (another bread science nerd here!). Curious what you do with the aliquot after baking. Do you mix it back into the dough before final shaping, put it in with your discard, or just toss it? I'm fine with the waste if it helps me get to a better loaf in the long run, but I was just wondering if there's a way to use it for something else!

[@FullProofBaking]

Haha, I do love the nerdier the better :) I actually was taking the little glob of dough from the jar after tipping out the dough to shape! Just add it right on top of the dough on the counter and spread it out to flatten it into the dough. Then, just shape as usual - works great - no waste!

[@hanneke65]

Hi Kristin. Another great tutorial. I get real good results with whole wheat. But my question is this. How can you get a home made whole wheat bread that is not tasting old the next day? My lower % sourdough breads do not have this problem but as soon as I bake a whole meal bread I feel they need to be eaten right away because the next day it's already old and stale. Any information would be much appreciated.

[@thesmiffs2006]

Hey Kristin. PLEASE will you do a bake with sprouted wheat flour? It's a different animal and I am struggling with it! Thank you!

[@chadnrebeccaholland5600]

Given your times given from building the levain to making the autolyse, how many hours is this before putting in the fridge overnight? Can the levain be built overnight?

[@KM-lc4ky]

What spice jar do you use for your aliquot jar? It's not on the affiliate link

[@Bee_Cathy]

This video was so helpful. Having hard red spring and hard white winter grains to grind at home would I need to sieve the flour to remove any of the bran initially prior to moving forward.

[@Bee_Cathy]

Pdf purchased question answered ✅

[@CesarSandoval024]

Perfect Bunny Loaf