@theearlyrisebaker: I wrote about 10%, 30%, 50% and 100% whole wheat breads and made them as well! Please read about the fascinating impact it has on nutrition on my Substack! Link in bio. Still working on that 100% whole wheat one… how much whole wheat do you use? Or other whole grains? #wholewheat #wholewheatsourdough #eatyournutrients #sourdoughbaking #sourdoughteacher

Stacey with an EY❌ :

I mix all kinds of flours: oat flour, whole wheat, rye, spelt. If you add oat fiber (not flour, oat fiber) the bread stays soft longer!

Seyi.colorpro :

I made my first successful loaf using your tips and I added 25% whole wheat.

Payton :

So question: so if a recipe calls for 3and 1/2 cups of all purpose flour or white bread flour, do u substitute those cups of all purpose for the whole wheat?

D D makes the dough :

I really want to add some whole wheat to my King Arthur bread flower I use 500 g of King Arthur how much wheat flour should I add to get the perfect combination?

Pomonapretty :

I just did a 30% today. Still cooling

Sum 💕 :

I used 300g of wheat and 200g of AP flour for the first time and I was so glad it came out! I was a little intimidated by whole wheat but now I’m excited 😆

no4nextdoor :

Interesting 🤔. I’ve only made 80:20 white:wholemeal grain recipe . I should really try pure white and higher grain varieties.

tillybeeing :

I use spelt mostly and rye! 😁

Mydearone :

I started feeding my starter whole wheat

Michele :

I do like the flavor of using whole grain however….i gotta have my plain for my Italian need of olive oil, vinegar and herbs in which to dip it!!! I am baking more with whole wheat though!

I'mNobody 🇺🇸 🆘 :

thank you so much for that article! super informative and definitely makes me want to start experimenting with whole wheat more. The only time I've tried it, it came out like a brick. (but I tried 100% whole wheat as a beginner baker). 🤦😂

Heather :

Thank you for writing that! As I started baking Brad, my dad was asking me about using whole wheat and other flowers as well so that is super helpful to understand the various impacts even at 50%!

Stacy :

Your bread is absolutely beautiful 💕

Rosehoney Kitchen 🇦🇺 :

Beautiful 🥰🥰

Fran 🇩🇪🇪🇺 :

I do 50% wheat, 25% whole rye and 25% rye 1170(that's one step before whole)

alkavermav :

I made a 100% hard wheat and it was literally the lowest oven spring I ever had where do you think I went wrong?

✨️💕Krystal🪷✨️ :

Yummm!

la amour :

Mama Hop :

I started adding 50 grams of whole wheat flour to every recipe, and it has made a big difference!

Dough My Goodness Bakery :

love

SewRealCraftyGirl 🇬🇧 🇺🇸 :

I went so far down this rabbit hole a few years ago that I took it to the next level and mill my own wheat berries now. I like to retain as much fiber and nutrients possible.

REHB :

Do you feed your starter with whole wheat?

JamASR :

My favorite is 60% whole wheat, 40% bread flour.

Pete & Gerry’s Eggs :

whole grains are a diet cheat code 🍳

Candice :

I've been doing 30% but your 50% looks great!! Might try it...