In time, Ms. Grant’s recipe made its way to Ireland and into the hands of Myrtle Allen, Darina’s mother-in-law and the chef of Ballymaloe House, an inn and …Preparing Yeast and Dough. Activate Yeast: First, warm the water and milk to 105°-115°F and pour into the bowl of a stand mixer. Stir in the honey and yeast. Then, set aside for 5-10 minutes until the mixture has become frothy. Mix in Remaining Ingredients: Add the salt, melted butter and flour to the bowl.Jul 27, 2016 ... 500 g/4 cups wholemeal/wholewheat flour, plus extra for dusting · 10 g/2 teaspoons salt · 25 g/1 oz. wholemeal/wholewheat sourdough starter · ...Living a gluten-free lifestyle can be challenging, especially when it comes to finding delicious and satisfying alternatives to traditional wheat-based foods. When it comes to glut...Whole Wheat Sourdough Bread. By Lana Stuart Published: June 12, 2020 Last Updated: June 28, 2021. 40 Comments. 5 from 1 vote. Jump to Recipe. Step-by-step recipe for Whole Wheat Sourdough Bread …Made from sprouted whole wheat, it contains 23 grams of whole grains and 6 grams of protein per serving. Packed with wholesome ingredients, testers commented on the "awesome texture and full ... The delightfully tangy flavor and chewy texture of sourdough bread are reason enough to start baking, but eating sourdough also has its own potential health benefits. Because sourdough is fermented (like kombucha, pickles, yogurt, and sauerkraut) it’s full of active cultures, or probiotics. Even though those cultures themselves don’t ... May 16, 2022 · Place the dough and the parchment paper in the preheated dutch oven with the lid on. If you have a trivet or a baking mat, use it. Bake with the lid on for 25 minutes. After 25 minutes, remove the lid and bake uncovered for another 20-25 minutes or until the loaf is nice and crispy and brown on the outside. To make a 1-pound loaf of honey wheat bread, place 1 cup plus 1 tablespoon of room temperature water, 3/4 teaspoon of salt, 1 1/2 tablespoons of butter, 1 tablespoon of honey, 3/4 ...Dec 7, 2022 · Add in 500g high extraction flour, 250g white bread flour, 250g whole wheat flour, and 50g wheat germ. Mix until all the dry flour is incorporated. Cover with plastic wrap and keep the bowl covered in a warmish place in your kitchen. Again, for such a long autolyse you do not want to add anything except flour and water. You might think the only differences between whole wheat and white bread are superficial things, like texture and taste. But it’s also true that whole wheat bread gets touted as th...1. Mix together flour and water and let sit (autolyse). Early on the second day, weigh 700 grams of white bread flour and 300 grams of whole-wheat or whole-grain rye or spelt flour (or a blend) in a large mixing bowl. Mix to combine. Weigh out 750 grams of lukewarm tap water (about 90 degrees) and add to the flours.Jun 7, 2018 · Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven. Put the lid on the dutch oven and return it covered to your preheated oven. Bake 30 minutes at 450 degrees. Now REMOVE the lid (and parchment paper if using). Day 1. Combine 113g (a generous 1 cup) pumpernickel or 113g (1 cup) whole wheat flour with 113g (1/2 cup) room-temperature (68°F-70°F) water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at ...A recipe for making extremely nutritious, simple, and tasty whole wheat sourdough bread at home with only a few ingredients. Healthy bread done easy!Whole Wheat Sourdough Bread is leavened bread that is naturally fermented. It is made of whole wheat flour, water, sourdough starter, and salt. This sourdough bread recipe is so simple and easy to …Sep 20, 2022 · Updated: Sep. 20, 2022. 228 Comments. This post might include affiliate links. See my policy. I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour or sift out the bran, never to return. Advertisement Some of the most ubiquitous foods are fried corn- or flour-based pancakes and bread, which are served with almost everything. Fruit is also popular, specifically mang...Sep 4, 2021 · This whole wheat sourdough bread recipe makes one loaf. For bakers % use 100% flour and 75% water, 2 % salt, and 0.25% yeast culture. Make 2 loaves to pop one in the freezer and have one to eat fresh during the day. Whole Wheat Flour- 3 1/2 cups of freshly ground flour works well here. I run 1 heaping cup of hard red wheat and 1 heaping of cup ... The good news: You can freeze sourdough bread! That's the perfect way to keep your bread fresh if you won't be able to get through a loaf in a few days. Generally, … Toss in a crushed ice cube or two near the edges to give your bread some extra steam for a better oven spring. Lower the temperature to 450 degrees Fahrenheit (232 degrees Celsius). Then cover and bake for 30 minutes. After 30 minutes, remove the lid to your bread – it should have sprung up beautifully at this point. Sep 4, 2021 · This whole wheat sourdough bread recipe makes one loaf. For bakers % use 100% flour and 75% water, 2 % salt, and 0.25% yeast culture. Make 2 loaves to pop one in the freezer and have one to eat fresh during the day. Whole Wheat Flour- 3 1/2 cups of freshly ground flour works well here. I run 1 heaping cup of hard red wheat and 1 heaping of cup ... Day 1 Mix Levain (takes 3-3.5 hours until peaked, bubbly and active at 78°F) Mix together ripe sourdough starter, whole wheat flour and water. Set aside to ripen for 3 – 3.5 hours at 78°F. The levain is ready when it’s doubled in size, peaked, bubbly, active and has a milky sweet aroma.The longer two-hour autolyse in this recipe increases the elasticity of the whole wheat and bread flour, slackening things just a bit more to allow maximal expansion later when baking. 2. Autolyse - 2:30 p.m. Mix flour and water (reserve 100g water for mix, later) in a bowl until all dry bits are hydrated.Tip #4: Be gentle while shaping. As with kneading, shaping also improves with a new approach. Using a heavy hand to compress the dough, adding muscle to the mix, is best saved for shaping firmer doughs. Here, a gentler approach is better, applying only the pressure required to seal a seam.Ferment Your Sourdough Starter: 8:00am. The first step is to ferment your starter to bring it up to full strength. Take the starter out of the refrigerator, and stir in 60g lukewarm water and 60g of bread flour or whole wheat flour until well-combined. (For reference, I usually keep about 70g of starter as a baseline.)In time, Ms. Grant’s recipe made its way to Ireland and into the hands of Myrtle Allen, Darina’s mother-in-law and the chef of Ballymaloe House, an inn and …To make a 1-pound loaf of honey wheat bread, place 1 cup plus 1 tablespoon of room temperature water, 3/4 teaspoon of salt, 1 1/2 tablespoons of butter, 1 tablespoon of honey, 3/4 ...Here’s what experts say. You've likely heard that whole wheat bread is healthier. That statement isn't wrong, but experts want you to know that it does include …30 mins. Bake. 50 mins. Total. 2 days. Yield. 2 loaves. Save Recipe. Ingredients. Starter. 10g ripe (fed) sourdough starter. King Arthur Whole Wheat Flour. 40g water, room temperature. Preferment. 108g water, …Breads that are 100% whole grain—with the grain still intact—have more vitamins, minerals, and fiber compared to refined breads. Be sure to check the label. In order for a bread to be called whole grain, the first ingredient should say "whole." The bread may also have a whole grain stamp.Feed your sourdough starter and let rise until doubled. Mix the dough and let rest for 1 hour at room temperature. Perform 2 sets of stretch and folds 30 minutes apart. Cover the bowl and let the dough ferment for 7-10 hours on your kitchen counter. Shape the dough and let rise for 1-2 hours. Score and bake. About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. Uncover the risen loaf and place the pan in the oven. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Day 1 Mix Levain (takes 3-3.5 hours until peaked, bubbly and active at 78°F) Mix together ripe sourdough starter, whole wheat flour and water. Set aside to ripen for 3 – 3.5 hours at 78°F. The levain is ready when it’s doubled in size, peaked, bubbly, active and has a milky sweet aroma.Apr 22, 2021 · Instructions. Around 8:30pm: In the bowl of a stand mixer, add starter, honey, milk, and water. Whisk with fork to combine. Then add whole wheat flour, bread flour, and ap flour. Attach dough hook and mix on speed 3 of a Kitchenaid until no dry bits appear, about 30 seconds. Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.This month, a bunch of new reality programming: The Come Up, Best in Dough, The Handmaid's Tale. The streaming gods give, and the streaming god take away. This month, Hulu is addin...Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough. Remove the bread from the machine when it's …Combine the starter, water and 1 cup of the bread flour to form a thick batter. Cover the bowl and set the mixture aside for 30-60 minutes. Add the rest of the ingredients.Jan 4, 2020 · Feed your sourdough starter and let rise until doubled. Mix the dough and let rest for 1 hour at room temperature. Perform 2 sets of stretch and folds 30 minutes apart. Cover the bowl and let the dough ferment for 7-10 hours on your kitchen counter. Shape the dough and let rise for 1-2 hours. Score and bake. One small slice of sourdough bread contains around: 93 calories. 18g carbs. 4g protein. 1g fiber. The fermentation process unlocks the B vitamins, niacin in particular, stored in the bran and germ of the …Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.Add flour (you can use a mix of bread flour and whole grain, or use 100% whole grain). Mix everything together until a shaggy dough forms. Sprinkle salt on top of the dough and let it rest for 30 minutes. Pinch/knead the salt into the dough. Perform one round of stretch & …Oct 5, 2019 ... I looked at a lot of pictures of other people's flour and water mush and compared it to my flour and water mush, feeling anxious and insecure.Score about 1/2 inch to 3/4 inch deep. Transfer to your preheated cast iron dutch oven, cover with lid and bake for 20 minutes. If you're using a cast iron skillet, mimic the steam for the dutch oven by adding a metal shallow baking dish of water (I'd add about 2-3 cups) on a rack below the bread.Jul 27, 2016 ... 500 g/4 cups wholemeal/wholewheat flour, plus extra for dusting · 10 g/2 teaspoons salt · 25 g/1 oz. wholemeal/wholewheat sourdough starter · ...To bake wholesome and organic bread on the hearth of a wood-fired brick oven. At Bread Alone, we continue our commitment to this mission, creating each artisan loaf by hand every day from little more than organic whole grains, water, and sea salt. Today, Bread Alone is: Handcrafted: Unwavering passion for baking has kept us honest to our craft.In a sauce pan set to medium heat, stir the milk and flour from the tangzhong ingredient list until blended. Cook for several minutes until it thickens, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.Dec 21, 2020 ... At baseline plan on about 5 hours of rising time, with active starter. However, something quite magical happens if you let the dough rest in the ...Bread Alone Whole Wheat Sourdough. Bread Alone. Per 1 slice (39 grams): 90 calories, 0g fat (0 g saturated fat), 210 mg sodium, 19g carbs (2 g fiber, 0g sugar), 4g protein. While sourdough bread like Bread Alone Whole Wheat Sourdough may not be the highest in fiber or protein, you may be able to better absorb the nutrients in this bread …Stage 1: Building up the Starter. Put 1 cup of ready-to-be-fed starter in a fairly large bowl. If using whole wheat flour, add 3 cups of flour and 3 cups of warm water (comfortable to the touch). If using whole spelt or einkorn flour, add 3 cups of flour and 2-1/4 cups of warm water. Mix fairly well.Add wheat flour, all purpose flour, and water in the same bowl as the sourdough starter. Mix until it comes together. Mix together the 30 grams water and 20 grams salt in a small bowl or cup. Add to the …Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough. Remove the bread from the machine when it's …Dec 7, 2022 · To a large mixing bowl, add the flour, 537g water, and sourdough starter and mix with wet hands until no dry bits remain. Cover the bowl and let rest for 30 minutes in autolyse. Mix (9:30 a.m.) Add the salt to the top of the dough and pour on the remaining 43g of water to help dissolve. Preheat the oven to 400ºF. Butter an 8.5×4.5 inch loaf pan. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the buttermilk, egg, and melted butter.Some people say that wheat has compounds in it that make it addictive. But is this true? Find out if wheat is toxic at HowStuffWorks. Advertisement Wheat has had a rough time of it...The delightfully tangy flavor and chewy texture of sourdough bread are reason enough to start baking, but eating sourdough also has its own potential health benefits. Because sourdough is fermented (like kombucha, pickles, yogurt, and sauerkraut) it’s full of active cultures, or probiotics. Even though those cultures themselves don’t ...Jul 8, 2020 ... Combine the leaven and water, mixing to disperse the water. Add in the whole wheat flour and bread flour and mix until no dry bits remain. Do ...For every Tablespoon of yeast use 1/2 cup of active sourdough starter. Since this bread recipe has a denser crumb-like my local bakery it needs to slowly ferment without too much rise so, use 1/2 tsp of yeast for this recipe. If your starter smells like alcohol, it is long due for a feeding.The longer two-hour autolyse in this recipe increases the elasticity of the whole wheat and bread flour, slackening things just a bit more to allow maximal expansion later when baking. 2. Autolyse - 2:30 p.m. Mix flour and water (reserve 100g water for mix, later) in a bowl until all dry bits are hydrated. Toss in a crushed ice cube or two near the edges to give your bread some extra steam for a better oven spring. Lower the temperature to 450 degrees Fahrenheit (232 degrees Celsius). Then cover and bake for 30 minutes. After 30 minutes, remove the lid to your bread – it should have sprung up beautifully at this point. Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. Day 4: Weigh out 113 grams starter, and discard any remaining starter. Light Whole Wheat Sourdough Bread. Chocolate Sourdough Noir. All Sourdough Bread Recipes. Sourdough Discard Recipes. How To Make Sourdough Popovers. Crinkle-Top Sourdough Brownies. Easy, No-Roll Sourdough Scones (Overnight Option) Same-Day Sourdough Discard Pumpkin Bread. Overnight Sourdough Apple Cake.Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out. Leave the dough at room temperature for at least seven hours.How to make your own sourdough starter: Day 1. Combine 113g (1 cup) whole rye flour ( pumpernickel) or whole wheat flour with 113g (1/2 cup) non-chlorinated cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Note that whole grain flour (whole wheat or rye) is used at the ...Apr 11, 2020 · Step four: Mix The Dough (wet and dry). Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Switch to a wooden spoon. Mix the dough for one minute to incorporate all the bread flour, using the wooden spoon. Just try your best to incorporate all the flour. Time. Prep time: 30 to 40 Minutes. Rise time: 48 Hours. Cook time: 45 Minutes. Total time: 2+ Days. Ingredients. 100% Whole Wheat Sourdough Bread doesn’t need a lot. In fact, it’s one of the simplest breads you can …This month, a bunch of new reality programming: The Come Up, Best in Dough, The Handmaid's Tale. The streaming gods give, and the streaming god take away. This month, Hulu is addin...Bakers Schedule: Baker’s Schedule: Day 1. 9pm Feed the sourdough starter, cover, and leave overnight.; Day 2. 7am Mix the ingredients for the dough autolyse.; 7:30am Fold in the salt + water slurry for 6-8 stretch and fold quarter turn rotations.; 8:30am Stretch and fold (3-4 quarter turn rotations).; 9:30am Stretch and fold (3-4 quarter turn …Turn down the oven to 180C (160C fan)/350F/gas 4 and bake for 40 minutes more. Remove the loaf from the tin and put it back in the oven directly on a rack and …Instructions. Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes. Knead the dough in a stand mixer with a dough hook on low speed for about 4 minutes, or by hand 6-8 minutes. The dough will be very stiff. Transfer to a greased large bowl and let rise for 4 hours.The longer two-hour autolyse in this recipe increases the elasticity of the whole wheat and bread flour, slackening things just a bit more to allow maximal expansion later when baking. 2. Autolyse - 2:30 p.m. Mix flour and water (reserve 100g water for mix, later) in a bowl until all dry bits are hydrated.Dromedary date nut bread is not commercially available, as of 2015. However, vendors such as the Vermont Country Store sell comparable canned date nut bread. The Vermont Country St...Updated: Sep. 20, 2022. 228 Comments. This post might include affiliate links. See my policy. I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour …Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice.Some people say that wheat has compounds in it that make it addictive. But is this true? Find out if wheat is toxic at HowStuffWorks. Advertisement Wheat has had a rough time of it...This month, a bunch of new reality programming: The Come Up, Best in Dough, The Handmaid's Tale. The streaming gods give, and the streaming god take away. This month, Hulu is addin... In a large bowl, combine the yeast, milk, starter, sugar, salt, seeds, and cardamom. Stir in the rye flour and beat until the batter is smooth. Add the whole wheat flour, then the all-purpose flour 1 cup at a time, stirring after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured work surface. Second, mix the dough using a previously fed, active and bubbly sourdough starter, water and a mixture of bread and whole wheat flour. Rest the dough for 30 minutes. Third, mix in the soaker, mixing and incorporating the grains and seeds into the sticky dough. Rest the dough for 30 more minutes. Fourth, fold the dough.This month, a bunch of new reality programming: The Come Up, Best in Dough, The Handmaid's Tale. The streaming gods give, and the streaming god take away. This month, Hulu is addin...Remove cooker bottom from oven and place on heatproof surface. Using a spray bottle, mist dough lightly with water. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough.Jul 10, 2023 ... How to Make Whole Wheat Sourdough Pita Bread · Step 1 – Mix and Knead Sourdough Pita Dough · Step 2 – Bulk Ferment the Sourdough Pita Bread ...Mix together in a small bowl yeast, honey and salt in warm water (81 to 100 degrees f). Let it sit for 10 to 15 minutes until it starts to foam. Step 2. Place ingredients into bread machine. Measure the flour and pour it into the bread machine along with the sourdough starter and the yeast/ water mixture.Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so. Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone. Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf ...whole wheat-ish. crusty but not super crusty. nicely salted. tangy though not super sour. I’ve outlined the process below to create this type of loaf, which as far as sourdough recipes go, is on the simple side …How to freeze bread: Slice cooled sourdough and place slices on a baking sheet. Freeze for 10-15 minutes. Freeze for 10-15 minutes. Remove from freezer and stack together.Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.Trader Joe's. Nutrition (Per 1 slice): Calories: 90. Fat: 0 g ( 0 g saturated fat) Sodium: 170 mg. Carbs: 14 g (2 g fiber, <1 g sugar) Protein: 7 g. With an impressive 90 …It’s mostly hands-off — the dough is developed with folds, rather than kneading, then goes straight into a long bulk fermentation that’s flexible enough to fit your schedule. (Those folds also make this higher hydration dough easy to handle.) Once shaped, it undergoes another long rise, anywhere from 8 to 12 hours — whatever fits …Mar 23, 2023 · Let it rise for 6 hours or until doubled in size. Do a float test to check if it is ready. In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine. Cover the bowl and let the dough rest for 30 minutes. Add salt and fold into the dough for a few seconds to combine. Dromedary date nut bread is not commercially available, as of 2015. However, vendors such as the Vermont Country Store sell comparable canned date nut bread. The Vermont Country St...
Turn down the oven to 180C (160C fan)/350F/gas 4 and bake for 40 minutes more. Remove the loaf from the tin and put it back in the oven directly on a rack and …. Cheapest window replacement
Oct 21, 2016 ... Ingredients · ▢ 2 cups sourdough starter · ▢ 2 cups water (I've been using distilled water for my breads because the chlorine can inhibit .....Nov 7, 2019 · This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post. Phase 1: Mix the Dough Step 1: Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale . Mix about 25 grams of leftover sourdough starter (from the fridge) with 50 grams of water and 50 grams of bread flour. Stir until everything is well combined. Mark the top of the starter with a rubber band to see how much it grows overnight. Then cover the starter and let it rise overnight (or for around 6-12 hours).Oct 1, 2023 · Step 1: mix the water, starter or levain, and flour. Set aside to autolyse. Step 2: mix the salt and remaining water in with the dough and let it rest again. Step 3: do six rounds of stretches and folds, one every 30 minutes. Step 4: shape the dough into a boule. To make a 1-pound loaf of honey wheat bread, place 1 cup plus 1 tablespoon of room temperature water, 3/4 teaspoon of salt, 1 1/2 tablespoons of butter, 1 tablespoon of honey, 3/4 ...30 mins. Bake. 50 mins. Total. 2 days. Yield. 2 loaves. Save Recipe. Ingredients. Starter. 10g ripe (fed) sourdough starter. King Arthur Whole Wheat Flour. 40g water, room temperature. Preferment. 108g water, …Rhodes frozen bread dough rolls are a versatile ingredient that can be used in a variety of dishes, from main courses to desserts. If you’re craving pizza but want something bite-s...Artificial Colors or Flavors. Free From. High Fructose Corn Syrup. Enjoy this rustic Sourdough bread with rich, deep flavor. From Seed to Slice®, you’ll find NO ADDED NONSENSE® in our breads. We’ve gone back to basics to source simple, recognizable ingredients—the same kinds you would use to serve your family and friends. Smart Label.Instructions · Mix the starter and water together. · Start adding the flour, midway through add the salt. · In a stand mixer, knead on speed 2 for 5-10 minutes...Instructions. Autolyse: Weigh out your sourdough starter, water and molasses into a large ceramic or glass bowl. Mix them together briefly. Then add your rye flour, bread flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Place the dough back into the baking pan. Proof the dough for 1-2 hours until it has risen again to about 1.5 times original size and feels a bit light and puffy. Don’t over-proof it though! 100% whole grain sourdough can very easily over-ferment causing breakdown of the gluten structure in the dough..
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