Session 237 — Sourdough Variations: Whole Wheat and Add-Ins
← Block 45–46: Bread — Sourdough & Enriched Doughs Overview
Skill: Adjusting hydration for different flours; incorporating mix-ins without deflating Read first: Whole Wheat Sourdough (King Arthur)
What you're learning: Whole wheat flour absorbs more water than white bread flour, so your hydration ratio changes. The bran also cuts gluten strands, meaning the crumb will be tighter — this is normal, not a failure. Try a 50/50 blend (half bread flour, half whole wheat) for your first variation. For the add-in version: fold in olives, walnuts, or roasted garlic during the final stretch-and-fold. The principle: add-ins go in late so they don't interfere with gluten development.
Full Meal: Whole Wheat Sourdough or olive-walnut variation + a composed salad with poached egg and shaved Parmesan
🎥 Compare Notes: Mixing Inclusions Into Sourdough Without Breaking the Gluten — Proof Bread — Professional bakery techniques for folding seeds, nuts, and dried fruit into sourdough without deflating or tearing the dough.