This sourdough has a way milder taste than the rye counterpart I usually use for baking. It is not the best one to use for all types of breads, but for light wheat bread or pizza dough it awesome.

I am constantly playing around with breads, but it has been a while since I played around with sourdoughs. After a visite at my favorite pizza place I decided that it is time again to play around with wheat based sourdough as the results are usually more mild and less tangy than rye based ones.

Rye is, in my oppinion, the easier to handle sourdough. Especially with high hydation doughs. However, I got so adjusted to its taste that I forgot how much of a difference it can make to the final product. Especially with pizza dough the more neutral tasting wheat based dough can outshine its rye sibilng. To reduce its tangines even more I decided to mix all purpose and full grain wheat flour.

As I started to just feed my rye sourdough with wheat flour. I noticed a drop in power so I added a bit rye to mix. As measuring the flours each time is a pain mixed a jar of it up front and just use this mix for feeding the starter instead.

Ingredients

Flour mix:

• 500g full grain wheat flour
• 500g all purpose wheat flour
• 50g full grain rye flour

Sourdough:

• 30g sourdough starter from last batch
• 50g flour mix
• 40g water

Instructions

Measure the ingredients, mix them together well and let the vessel rest in a warm environment for 10-16 hours. The exact time it takes the sourdough to rise to its peak depends on the temperature but also on the state of the starter you used.

I’m usually also not very accurate in regards to the amount of sourdough starter I use for the new batch. Sometimes I have barelly 10g left, sometimes I have 50 left. If it was sitting in the fridge for a while (and it got pretty acidic) I often remove some and start with less.

Tips

• This sourdough shines most with light and neutral breads, full wheat bread does overtone the taste of any sourdough anyways. There for Ill most often use it with wheat flour, which does not absorb as much water as other flour types would. To make it easier to get the hydration right, I dont feed the starter with same parts water and flour. This might be a good option if you want to make sourdough panekakes, but is not that great for baking.
• I usually bake and place the rest of the sourdough in the fridge. The night before I bake I get it out and mix together all ingredients. Usually it is ready the next day in the morning. Temperature has a big impact on the exact time it takes the sourdough to rise to its peak, so the time may vary. However, over night usually does the trick, at least if I bake weekly. If the sourdough rests in the fridge for longer it is not as potent the first time I feed it. Its fine for basic breads, but if you want to make pizza or aim for high hydration bread Id suggest to feed it twice (morning and evening) rather than once before baking.