Sourdough bread takes about 24 hours to make, from start to finish. But most of those hours are resting time for the dough—and for you—while the microbes do their work to make bubbles and build flavor. Check out this recipe for a straight forward sourdough loaf from WSU’s Bread Lab!
This recipe is made best with our:
100% Unsifted, Whole Wheat Flour
Straight-up honest, stone-ground whole wheat flour—truly delicious and nutritious. If you haven’t baked with 100% whole wheat in a while, do yourself a favor and give it a whirl. Learn about the value of unsifted, whole wheat flour from the Bread Lab. Great for slow ferment breads, Amy Halloran’s perfect pancakes, cookies, Bread Lab’s whole wheat sourdough, pie dough, sourdough crackers, basic whole wheat pan bread, muffins, walnut bread, sourdough sandwich bread.
Comes in a 3lb resealable bag.
For wholesale pricing and shipping to the east coast please email flour@hillsidegrain.com.
Shipping is only to physical addresses (no P.O. boxes) at this time.
