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The Wood-Fired Blog

whole wheat sourdough

A Well-Developed Crumb

May 25, 2013

  Here is the crumb of my latest whole wheat sourdough toasting bread. This is a 90% whole wheat/10% white AP flour (from my starter) and 70% hydration, so given my tendency to make the occasional whole wheat “brick”, I am really happy with this. This with zero yeast. It tells me that my starter is very active, and the flavor is very nice. Plus, as many people will tell... Read More



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