Whole Wheat Sourdough

This whole wheat sourdough harnesses the convenience of a bread machine without sacrificing that signature tang you get from a real sourdough starter.

Wheat germ and gluten flour give the crumb structure and a nutty depth, while buttermilk powder and a touch of ginger add subtle complexity most sandwich loaves can only dream about.

A drizzle of honey balances the sour notes, and the result is a loaf with serious crust and a soft, open interior.

Pro Tips

• Feed your sourdough starter 8-12 hours before using it so it’s bubbly and active
• Add ingredients in the order your bread machine manufacturer recommends (wet first or dry first varies by brand)
• The gluten flour is key here; it compensates for the whole wheat and keeps the rise from falling flat
• For a crustier top, crack the lid open during the last 10 minutes of baking