Introducing: Mooonbread Sourdough Assistant
The AI for optimal sourdough is now live! In this episode it teaches us whole wheat and tools to get started.
Yorudan: What kind of car should I buy?
Mooonbread Sourdough Assistant:
Sorry, I'm really focused on sourdough topics. Let's get back to that, shall we? If you have any questions about sourdough bread making, such as how to maintain a healthy starter or tips on baking the perfect loaf, I'd be more than happy to help!
Okay, Jordan here adding commentary over the top. This first question was a test. I can see that the GPT is tuned up and has the right focus, thanks to . Also thanks to him for having the foresight for the project, the persistence to get my attention, and for feeding it the Mooon Bread methods. 🙏🏼
Yorudan: How should I approach a whole wheat loaf?
Mooonbread Sourdough Assistant:
Baking a whole wheat sourdough loaf can be a rewarding experience, but it does require a slightly different approach compared to a white flour loaf. Whole wheat flour is more absorbent and has less gluten development than white flour, so here are some key tips for making a successful whole wheat sourdough bread:
Hydration Level: Whole wheat flour absorbs more water. You might need to adjust the hydration level of your dough. Start with a hydration level around 75-85%, and adjust based on the dough's feel and the specific flour you're using.
Jordan here again. I’ve been doing 85% recently for whole wheat loaves and am loving it. This is down from 100%+
Also, I’m starting to sift my whole wheat flour to lighten the dough up (:
Autolyse: This is the process of mixing flour and water before adding salt and starter. It helps with gluten development in whole wheat flour. Mix your flour and water and let it sit for about 30 minutes to an hour before proceeding.
I recently learned that my approach I learned in Tartine Bread is more precisely called a “fermentolyse”, which means adding in the fermenting agent or leaven together with the water and flour at the start in the first mixing, then adding in the salt with a little water later. I’ve yet to try this more official autolyse outlined above where you save the leaven to add with the salt.
Stretch and Folds: Since whole wheat dough can be a bit tougher, incorporate stretch and fold techniques during the bulk fermentation to build strength and structure in your dough.
Bulk Fermentation: Whole wheat ferments faster than white flour, so keep an eye on your dough during bulk fermentation. It may need less time than a white flour dough.
Very true. The whole process moves much faster, and it is easy to overproof.
Shaping: Whole wheat dough can be less elastic, so handle it gently when shaping to avoid degassing it too much.
Proofing: You may find that whole wheat loaves proof faster. Watch for the dough to rise and become slightly puffy, but not overly inflated.
Scoring and Baking: Score your loaf right before baking to allow for proper oven spring. Bake with steam for the first 20-25 minutes to help with the rise and crust development.
Adjust Expectations: Whole wheat loaves might not rise as much as white flour loaves and will have a denser crumb. This is normal and part of the character of whole wheat bread.
I’ll add that whole wheat sourdough tastes fantastic. It also gives you the peace of mind that you’re getting the whole grain and the full nutrition of that little grass seed, in a preprocessed way thanks to your culture (tip of the hat to my Dez). When I take it in to work it disappears before classic sourdough. Try it with some cave-aged smoked gouda.
Remember, every flour behaves differently, so it may take a few tries to get your whole wheat sourdough just right. Practice and patience are key. Enjoy the process and the delicious, nutritious results!
Okay, if you hadn’t noticed, that is some solid guidance. I was floored with the thoroughness, the accuracy, and the structure of that feedback. If you have a GPT+ account you can try out the Mooonbread Sourdough Assistant today and reply here to let me know your thoughts.
If you have a question for it (any sourdough questions are fair game), but no GPT+ account yet, you can tweet me @yorudan and I’ll ask it for you and provide the results (:
So in order to monetize the efforts,
helped me feed it recommendations with affiliate links (see below). I’m super excited about the Wire Monkey lame one as it’s what I use and love and it gets you 10% off. I’ll keep working to find discounts for you all!
Yorudan: What are some good tools to get me started with sourdough?
Mooonbread Sourdough Assistant:
Getting started with sourdough bread making can be much easier with the right tools at your disposal. Here are some essentials that can help you on your sourdough journey, based on the equipment recommendations I have:
Digital Kitchen Scale: Precision is key in bread making. A digital scale allows you to measure ingredients accurately for consistent results. For instance, you can find a simple, reliable one here: AmazonBasics Stainless Digital Kitchen Scale.
Jordan once more piping in. I’d never used a digital scale til sourdough, and now I find myself converting recipes into grams to simplify. Less dishes, you can weigh stuff straight into your blender for example. All my sourdough recipes are done in grams now (:
Dough Whisk or Danish Dough Hook: Mixing dough by hand can be made much easier with a Danish dough whisk. It's designed to mix both wet and dry ingredients thoroughly. Here's an example: TEEVEA Danish Whisk Stainless Dough Hook.
Bannetons (Proofing Baskets): These baskets support the dough during its final rise and help to create a beautiful shape and pattern. You can start with a couple like these: DOYOLLA Banneton Brotform Proofing Basket.
Lame: A lame is a tool used for scoring (cutting) the dough right before baking, which helps control how the bread expands in the oven. Wire Monkey Lame is a popular choice: Wire Monkey Shop UFO Lame.
This link above will save you 10% on any purchase! I use the Sourdough Podcast UFO.
Cast Iron Dutch Oven or Enameled Dutch Oven: A Dutch oven mimics the steamy environment of a professional baker's oven. It's essential for achieving a great crust and oven spring. Here's an affordable option: Enameled Cast Iron Dutch Oven.
Bread Knife: A good bread knife is necessary for slicing into your freshly baked loaves. Mercer Culinary Millennia 10-Inch Wide Bread Knife is a solid choice: Mercer Bread Knife.
Hi there. If you watch closely in my pics you’ll see my Mercer knife featured. For example, here is an Instagram post of a whole wheat sourdough crumbshot where you can see the blade.
These tools are like starting blocks that can help you achieve better results right from the beginning. Remember, you don't need everything at once. Start with the basics and add to your collection as you delve deeper into sourdough baking!
Yorudan: Thanks! Any books to guide me?
Mooonbread Sourdough Assistant:
Certainly! Here are two highly recommended books that can guide you through the art and science of sourdough bread making:
"Tartine Bread" by Chad Robertson
This book is often considered the bible of sourdough bread making. Chad Robertson, co-founder of Tartine Bakery in San Francisco, shares his process for making the bakery's famous sourdough bread. It's an excellent resource for both beginners and experienced bakers, with detailed instructions and insights into the craft of bread making. Robertson's approach combines traditional techniques with modern innovation, making it accessible to home bakers looking to bake artisanal-quality bread.
"The Perfect Loaf" by Maurizio Leo
Maurizio Leo, the mind behind the popular baking blog The Perfect Loaf, has compiled his knowledge and experience into this book. It's a more recent addition to the sourdough canon but has quickly become a favorite among enthusiasts. The book offers a blend of science and art, explaining the why and how behind each step in the sourdough baking process. Leo's clear instructions and passion for sourdough are evident, making this book a valuable resource for anyone interested in mastering sourdough or enhancing their skills.
Both of these books not only provide recipes but also delve into the nuances of sourdough bread making, including maintaining a healthy starter, understanding fermentation, and shaping and scoring techniques. They're excellent companions on your sourdough baking journey, offering guidance, inspiration, and the foundation needed to experiment and develop your own unique breads.
Both of these books come recommended by me (Jordan). The first was the single most helpful thing to get me going. In Feb 2020 I was finally able to make my own pilgrimage to SF to get my own Tartine Country Loaf for dinner.
The second is my main guide in stretching myself and leveling up my skills for baking for my family. The rolls and the potato hamburger buns were super rewarding.
I typically bring both of these out in my in-person workshops for students to flip through. I was reminded this past Saturday in class that I should probably share with all of you when a student was buying one in class from Amazon and I hadn’t yet set up my affiliate links (:
And with that, I’ll sign off for this episode in this comment so you can appreciate what Mooonbread Sourdough Assistant brings to the table!
Bake some beautiful things and share them with beautiful peeps until we meet again!
-Jordan