How to Make Whole Wheat Sourdough from Scratch

By W-qameh | Published: 2026-10-20

Category: How-to Guides

Learn to make whole wheat sourdough from scratch with a simple starter, organic flour, and easy fermentation tips. Perfect for home bakers.

Quick answer

Start a whole wheat sourdough starter using whole wheat flour and water, then bake a rustic loaf with organic whole wheat flour for a tangy, nutritious bread.

Why whole wheat sourdough?

Whole wheat flour retains the bran and germ, which gives the bread a nuttier flavor, more fiber, and a denser crumb. The natural sourdough fermentation improves digestibility and adds a mild tang. Using organic whole wheat flour ensures no synthetic pesticides or additives interfere with the fermentation process.

Choosing your flour

For the starter, use any whole wheat flour; organic options like Bob's Red Mill Organic Whole Wheat Flour provide consistent protein content (about 14%) for reliable rising. For the final dough, you can use the same flour or blend with bread flour for a lighter texture. W-qameh's Whole Wheat Country Sourdough with Organic Seeds is a great example of the rustic result you can achieve.

Step-by-step process

Day 1: Start the starter: Mix 50g whole wheat flour and 50g water in a clean jar. Cover loosely and leave at room temperature (70-75°F / 21-24°C). Use unchlorinated water; chlorine can inhibit fermentation.
Days 2-5: Feed daily: Discard half the starter, then add 50g flour and 50g water. Stir, cover, and let sit. Bubbles should appear by day 3. If no bubbles after 4 days, try a warmer spot or switch to organic whole wheat flour.
Day 6: Test readiness: Feed the starter, then wait 4-6 hours. Drop a spoonful into water; if it floats, the starter is active. If not, keep feeding daily. A float test is more reliable than just looking at bubbles.
Make the dough: Mix 500g organic whole wheat flour, 350g water, 100g active starter, and 10g salt. Knead until smooth, then let rest 30 minutes. Whole wheat dough is stickier; wet your hands to handle it without adding extra flour.
Bulk fermentation: Stretch and fold the dough every 30 minutes for 2-3 hours. Let it rise until 50% larger, about 4-6 hours at room temperature. Don't rush this step; under-fermented dough leads to a dense loaf.
Shape and proof: Shape the dough into a round or oval, place in a floured banneton, and refrigerate overnight (8-12 hours) for a deeper flavor. Cold proofing also makes scoring easier and improves oven spring.
Bake: Preheat oven to 475°F (245°C) with a Dutch oven inside. Turn dough onto parchment, score, and bake covered 20 minutes, then uncovered 20-25 minutes. Let the bread cool completely before slicing; cutting early makes the crumb gummy.

Products that help

Organic Whole Wheat Flour (2.27kg): Bob's Red Mill Organic Whole Wheat Flour is 100% stone ground from hard red spring wheat, retaining all bran and germ nutrients. The high protein content (around 14%) supports a strong gluten network for a well-risen loaf even with whole grain flour.
Organic Whole Wheat Flour (2.27kg)
Whole Wheat Country Sourdough with Organic Seeds: W-qameh's Whole Wheat Country Sourdough with Organic Seeds uses whole wheat flour and organic seeds for added texture. This ready-made loaf shows the hearty texture and tangy flavor you can expect from a well-made whole wheat sourdough.
Whole Wheat Country Sourdough with Organic Seeds