This is a new recipe for me, the first time I made a whole grain pastry and first time baking a pie with plumcots. The whole wheat pastry recipe is by Stella Parks, although as with her regular pie crust recipe I increase everything by 25% to ensure that I had plenty of pastry dough since my experience with her regular pastry was that there wasn’t quite enough.
I based my recipe on Maurizio’s Fifty-Fifty Whole Wheat Sourdough Bread. I decided to lower the whole wheat just a bit.
For single loaf weight 750 grams 40% Red Fife
Weight | Ingredient | Baker’s Percentage |
151 g | Red Fife Stoneground | 40% |
227 g | White Bread Flour | 60% |
310 g | H2O @ 90ºF | 82% |
9 g | Fine Sea Salt |
A bit of background about me, I quite new to bread baking having only really starting this year and having some success following the methods of Peter Reinhart in Artisan Breads Everyday for commercial yeasted breads. I decided that I would like to try sourdough and if I was going to do that I would also try my hand at making a sourdough starter.
My first attempt didn’t seem to work out, I followed Peter Reinhart’s instructions from Artisan Breads Everyday, but after several days and little apparent activity I gave up and started again.
