Mmastodon LifeFood first seen 4 h ago, last 4 h ago, peak #6

Home baker returns to wholemeal sourdough with mixed results

Original: Can't remember the last time I baked wholemeal sourdough. This was 50% wholemeal and 50% strong bread flour. A bit dense

A home baker has shared the results of a wholemeal sourdough loaf made with equal parts wholemeal and strong bread flour, admitting it came out a bit dense with little oven spring. The bake is part of the ongoing home bread-baking culture, where bakers routinely share loaves, troubleshoot crumb and rise, and swap tips on working with wholegrain flours, which are notoriously harder to handle than white flour.

Why now: Home baking communities actively discuss sourdough techniques and the challenges of baking with wholemeal flour.

sourdoughwholemeal breadhome baking

Open on mastodon →

Evidence

• Can't remember the last time I baked wholemeal sourdough. This was 50% wholemeal and 50% strong bread flour. A bit dense and little oven spring. # food # cooking # baking # bread # sourdough # wholemeal # wholewheat · calmeilles@mstdn.social · 1

API: https://socialmediatrends-api.osmike.com/v1/trends/603072