{"id":10287,"date":"2017-02-15T08:38:32","date_gmt":"2017-02-15T07:38:32","guid":{"rendered":"http:\/\/bake-street.com\/?p=10287\/"},"modified":"2026-04-08T12:31:42","modified_gmt":"2026-04-08T10:31:42","slug":"wheat-and-whole-wheat-sourdough-bread","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/wheat-and-whole-wheat-sourdough-bread\/","title":{"rendered":"Wheat and whole wheat sourdough bread, knowing better whole flours"},"content":{"rendered":"

This week I bring you a sourdough bread\u00a0that could be labeled as “taking one step closer to home bread baking”, a wheat and whole wheat sourdough bread. It will be made with two types of flour, one of them we already known thanks to this basic bread<\/a> (and many other recipes), bread flour, which is one of the simplest flours\u00a0and more used to make\u00a0bread.<\/p>\n

And the other is\u00a0a whole wheat flour in a not very high percentage, 25% from final flour\u00a0weight. Maybe some of you are asking yourself …<\/p>\n

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What is the difference between wheat flour and whole wheat flour?<\/h5>\n

The amount of bran it contains. Here we will make a brief pause to highlight a very important point that is often unknown. Not all whole flours have their own bran, in many cases it is added<\/strong>\u00a0and that does not come from the same crop.
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