This dough also works great for pizza.

I work with wheat a lot and bake and cook often. However, there was something that scared me about making 100% whole grain sourdough bread. Whole grain flours are different, because they love water and recipes need more water. At the end, you do end up working with dough that is more wet than your normal flours. I have tried this recipe and I lost that fear. I encourage you to try it. Don't aim for perfection, but rather, aim to learn and to enjoy the process, and have fun.

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making

Makes 9 rolls. These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly. I adapted this from a German bread baking book "Brotbackbuch"

wanted a good homemade sourdough recipe, found this one online before you could even print recipes off the internet.

This dough is wetter than those without adding mashed potatoes making the final bread moisture than my other sourdough Spelt bread.

This is very easy and simple bread!

Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.

Kabocha is one of the best squashes to make bread, sweet and cream. Spelt is such an awesome ancient whole grain that is a great substitute for whole wheat. Sourdough fermented for 4 hours at room temperature to develop flavor and aid digestion.