The recipe is for 80% hydration which is what I bake, and what I recommend when using majority whole-wheat. However, you can tweak the amount of water vs the indicated flour to 70% if this is your first time as it would be a lot easier to handle with lower hydration.
You have a starter, you have the basic tools, now let’s understand some of the terminology for sourdough baking. This is an overview to consolidate and share what I’ve learned as fail-safe ways for an amateur home-baker to succeed every time at baking sourdough bread. Where relevant, I have shared what I think are the best videos or sites should you wish to learn each of the components in more detail.
It’s no secret that plant-based food is becoming mainstream. Whether it’s college campuses cutting beef from cafeteria menus or governments adopting the Meat Free Monday movement, plant-based food is no longer hiding in the closet. But in the past year plant-based food has taken center stage in some of the most high-profile events and venues on the planet, recognized mainly for its environmental and ethical advantages.
To bake sourdough bread, you need a sourdough starter (basically a natural form of levain, or the yeast in baking if you will). If you are making the starter from scratch, I suggest you make the starter at least a week before you intend to bake any bread to make it active.
When it’s tough to buy noodles to your liking with a sauce that is plant-based and tasty….you start making at home! This is a staple Japanese / Chinese fusion dish that is commonly seen in the summer in most ramen stands in Japan. I love it all year round though!
I bake a lot of sourdough bread at home. A good hearty soup packed with lentils is my go-to when I want a simple way to eat lots of goodness with a loaf of bread. I do no-oil for myself, but for those gourmet folks, I have added how you can make it even better with some olive oil and veg broth. To blend it, I use an immersion blender (hand blender).