Terrie’s extra sour whole wheat sourdough bread

Extra sour sourdough bread, my way using vinegar powder and yeast.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, mix together 350 g warm water and 100 g active sourdough starter. 2. In a small cup or bowl, combine 1½ teaspoons yeast and 1 teaspoon sugar with a bit of the warm water mixture. Stir and set aside to activate. 3. To the bowl with the sourdough starter and water, add: • 350 g all-purpose flour • 100 g whole wheat flour • 5 g vinegar powder • 10 g salt • The activated yeast mixture Mix until all the flour is incorporated and you have a shaggy dough. 4. Cover the bowl and let the dough rest for 1 hour. 5. Perform 4 sets of stretch and folds, spaced 30 minutes apart. 6. Cover the dough and let it ferment at room temperature until doubled in size, about 6 hours. 7. Gently turn the dough out onto a lightly floured surface. Shape it into a ball and place it in a floured banneton or bowl. Cover with plastic wrap and refrigerate for 8 to 48 hours. 8. When ready to bake, preheat your oven to 450°F with your Dutch oven inside. 9. Place the dough on a piece of parchment paper, then lower it into the hot Dutch oven. Add 3–4 ice cubes under the parchment paper, cover, and bake for 25 minutes. 10. Remove the lid and continue baking uncovered for another 25 minutes, or until the crust is deep golden brown.