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Sourdough Wheat Bread
August 28, 2011

I did have to add quite a bit more water, but once the dough attained the right consistency (depends on the hydration of your starter- mine is thick) this bread came out PERFECT! Nice texture, neither too dense or light, and a flavor to die for. I did have to bake in the oven (350 for 35 min) as the whole wheat setting on my bread machine decided not to work, so I selected dough cycle, then removed and punched down slightly. Added to bread pan and let rise until doubled. YUM!

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