Comments on: Whole Wheat Sourdough

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By: Maurizio Leo

Maurizio Leo — Fri, 31 Jan 2025 08:37:16 +0000

In reply to Scott Simontacchi. You could do this! There's no fermentation during the autolyse step usually since I don't usually include the levain (preferment) in the dough during this step. If it is added, then I would not do it overnight in the fridge. Instead, I'd just skip the autolyse if you're trying to save time! Here's more about why: https://www.theperfectloaf.com/guides/how-to-autolyse/

By: Scott Simontacchi

Scott Simontacchi — Sat, 25 Jan 2025 05:28:08 +0000

In reply to Maurizio Leo.

Such an awesome blog, I'm totally inspired! I have a similar question as Benjamin. If we do the autolyse the night before, can we just put it in the fridge? Would there be too much fermentation? I also see that in your 95% whole wheat recipe there is a six hour autolyse, that's a night of sleep so might be a better two day recipe?

It's so much fun to dive into all of this — thank you so much!!!

By: Maurizio Leo

Maurizio Leo — Sat, 10 Aug 2024 14:20:53 +0000

In reply to Gina Audi. Yes, you can absolutely do this, Gina!

By: Maurizio Leo

Maurizio Leo — Sat, 10 Aug 2024 14:20:40 +0000

In reply to Jessica Demko. That should be fine. If you can find a #50 sifter it might help next time, too!

By: Jessica Demko

Jessica Demko — Mon, 20 May 2024 19:02:24 +0000

Hi Maurizio,
So, I was about to make this recipe this morning with Bobs Red Mill Stone Ground 100% Whole Wheat flour, and my sifter (#40) only extracted like, 1% of the bran/germ!. (only 6g bran/germ from 600g of flour) And from everything i’ve been reading, It should be extracting in the neighborhood of 10-13% …
Can I still use this flour for this recipe? Or do I need to buy the #60 sifter?
Thanks!

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