Recipe: Whole Wheat Sourdough

whole wheat sourdough

This bread is a modified version of our easy sourdough recipe with 60% whole wheat flour, resulting in a nutritious loaf with a craveable crust. Unlike the no-knead recipe, this dough requires extra folds after mixing to give the bread more strength while rising. 

Click here for the printable recipe

Wake Up Your Starter: 

If your sourdough starter is refrigerated, take it out the night before you’d like to bake and give it a “wake up” feed. Mix together until fully incorporated:

  • 100 grams (1/4 cup) Sourdough Starter
  • 100 grams (3/4 cup) all-purpose flour
  • 60 grams (1/4 cup) warm water

Cover and let sit at room temperature overnight.


Bulk Your Starter:

This bread takes about 10 hours from start to finish, so if you want to bake it in the evening (around 7 PM), then you should do this step at 8 AM.

  • Take 100 grams of the starter from above. Discard the rest or use for a discard recipe.
  • Add 100 grams (3/4 cup) all-purpose flour and 60 grams (1/4 cup) warm water
  • Mix together until all the flour and water is completely incorporated. Cover and let sit at room temperature for 5 hours.

Note: This bulk step produces 250 grams of starter. The recipe calls for 150 grams starter, leaving you with 100 grams leftover. Use this leftover to keep your starter going! 



  • 190 grams (1 1/2 cups) all-purpose flour, plus more as needed
  • 290 grams (2 1/2  cups plus 2 tablespoons and 1 teaspoon) whole wheat flour
  • 10 grams (1 ¾ teaspoons) kosher salt
  • 150 grams (½ cup) Easy Tiger Sourdough Starter
  • 475 grams (2 cups) warm water


Equipment List

  • Scale or Measuring Cups
  • Large Bowl 
  • Medium Bowl (x 2)
  • Tea towels (x 2)
  • Dutch Oven (or other heavy-bottomed pot)



  • In a large bowl, whisk together both flours and salt. 
  • Add water to a medium bowl. Break starter into pieces and drop into water, ‘swishing’ the starter around in the water with your hands until it is mostly dissolved and a few bits remain.
  •  Add water mixture to the flour, squeezing with your hands (or stirring with a spoon) until the mixture comes together. You don’t want spots of flour or starter but don’t worry about creating a smooth, cohesive dough. A rough, shaggy ball is totally fine at this step.
  • Let sit at room temperature for 15 minutes.
  • After 15 minutes, fold the dough over onto itself a few times. The best way to do this is to grab the dough with your hand, starting at the top of the bowl furthest from you, and pull it over onto itself towards the bottom of the bowl closest to you. Turn the bowl 90°F and repeat, making 4 folds in total.
  •  Repeat this folding 3 more times in 15 minute intervals.
  •  Cover the bowl and let it rest at room temperature for 4 hours. 
  •  After this rise, scoop the dough out onto a lightly floured surface. Using your hand or a dough scraper, repeat the four-time folding motion, shaping the dough into a ball as you go, leaving it seam-side down- careful not to add too much flour at this step. Line a medium bowl with a clean tea towel. Generously flour the towel. Transfer the dough ball seam side up into the bowl.  Dust dough lightly with flour and cover with a second tea towel. 
  • Arrange oven racks to the lowest and middle position. Place the Dutch oven on the middle rack and preheat your oven to 450°F. 
  • Allow to sit for 1 hour, or until puffy and almost doubled in size.
  • Remove pot from the oven and carefully turn the bowl over so the dough ball drops gently into the pot. Be sure not to leave the oven door open.
  • Using a sharp knife, slash the top of the loaf, making a 1/4” deep X across the center, allowing the bread to expand in the oven.
  •  Cover the pot, return to the oven and bake for 20 minutes.
  • Working quickly, remove the lid and set aside. Bake for another 15 to 25 minutes, or until the crust is a deep golden brown.
  • Remove from the oven and transfer to a rack to cool completely before slicing, about 1-2 hours.


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