Wholemeal flour keeps the bran and germ that white flour strips away, which means more fibre, more nutrients and a deeper, nuttier flavour. It also changes how your dough behaves. Here's how to bake great wholemeal sourdough.
It's hungry and it's thirsty
The bran and germ give wild yeast and bacteria more to feed on, so wholemeal doughs ferment faster — keep an eye out and don't let the bulk run long. The bran also soaks up a lot of water, so wholemeal doughs need noticeably more hydration than white. A dough that feels right for white flour will feel dry with wholemeal.
Expect a tighter crumb
Those same bran particles act like tiny blades that cut through gluten strands, so a 100% wholemeal loaf will be denser than a white one. For a lighter result with all the wholemeal flavour, blend it: try 30–50% wholemeal with strong bread flour to keep some lift.
Give it a longer soak
Because wholemeal absorbs water slowly, an autolyse (resting the flour and water together before adding starter) of 30–60 minutes helps the bran hydrate fully and makes the dough easier to handle.
No special starter required
A vigorous starter handles wholemeal effortlessly. Our Dough Dough starter works with wholemeal, white, rye, spelt and '00' alike — one culture for every bake. You can even feed it some wholemeal before baking for extra activity.
Figuring out the right water for a wholemeal blend? Try our free hydration calculator.
