Mixed Wheat Flour Sourdough Bread

Sourdough starter is difficult to make if you don't have good flour. I found that using good quality whole wheat or graham flour (think Red Mills or King Arthur) is a GREAT place to start. To make your bread, you can then use whatever flour you want or have available.
Here is my way, based on artisanbakingwithsteve's YouTube channel's help. *I apologize for not adding photos at this time but my phone is not behaving well.

Iluminameluna @cook_4872374

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Ingredients

1-3 days

8 servings

450 gbread flour
190 groom temp water
10 gsalt
10 gsugar
110 g100% hydration sourdough starter
Up to 1/4c of extra water

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Steps

1-3 days

1

Mix flour, sugar and salt in a large bowl, with a capacity of qts or more.
2

Mix starter and water in a smaller bowl.
3

Mix the starter and water mixture into the dry ingredients in the large bowl. For best results, don't use a mixer or spatulas but the handle of a long plastic spoon. Mix until the "mess" in your bowl starts to stick to the bowl. You might need to add a bit more water if you only have a shaggy dough.
4

Cover with a plate or plastic cover that's been greased with oil, ghee or shortening. Don't use butter or the dough may stick.
5

When dough has risen to double, or more, in size (may take 1 1/2 hrs or more to do this), stir with long spoon handle to get rid of the gas.
6

Make into size and shape you want. Place rolls or loaf either in greased molds, greased baking sheet, or on parchment paper, for 2nd rise. Set in a warm, draft free place (I put mine on top of stove). Set a timer for 1 hour, to preheat your stove. Reset timer for 20 mins after turning it on.
7

Bake your uncovered loaves or rolls for at least 45 mins. Loaves may take 15 mins longer.
8

Optional: add an egg wash, or brush/spray with water, and add toppings of your choice. You can also add 3 tbsp of butter, oil of your preference, ghee, or shortening to the dough if the bread won't be eaten in one meal.