It’s just a basic sourdough but we made it with whole wheat flour. When we made it, we still had a lot of whole wheat to get through. We had just gotten stocked up on flour so now we have All The Flours (whole wheat, “artisan” bread and regular white).
It was pretty dense, but it was very moist when fresh and still chewy a day later. Kind of a spongey consistency. Very tasty and definitely had that sourdough tang. We need to try making this again but with bread flour.
This recipe will not change your life unless, like us, it is your first time making sourdough in which case you will wonder where it has been all your life? 🍞