Lessons E06 Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole Wheat

Send us a question or voice memo! What actually changes when you start adding more whole grain to sourdough? In this Lessons episode of Saving Bread, Allison White breaks down what happens when a familiar country loaf moves from mostly white bread flour toward 40, 50, 60, or even 100 percent whole grain. Whole wheat is not white flour with a little extra color. It is a different raw material, and as the percentage increases, it can change water absorption, gluten development, fermentation spe...