I experimented using less sourdough starter for a slower rise of 100% whole wheat flour ground from dark northern spring wheat. I like the result. It is chewier and has more flavor than a fast rising one.
Ingredients
4 cups whole wheat flour
1 3/4 cup water
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sourdough starter
Directions
- Mix all ingredients well and let it sit in room temperature until double in size. (It took about one day)
- Fold it from different directions a few times.
- Pour the dough to a baking pan and let it rise for 1 1/2 hour.
- Bake it in the oven for 1 hour at 425 F.