Hello Neha,
Can you tell us the exact reason you want to reduce the amount of starter, so we can advice you better. Do you want longer fermentation because of timing? Do you want to reduce the amount of the ingredients?

Thank you Luanne, for the very useful feedback. It’s great to have several options with one recipe and very good to know it turned out well with your version.

Enjoy your sourdough baking,

Marieke

I doubled the recipe. Made 3-1lb loaves (boules) and 1 smaller. They rose nicely. Tasted great. A bit softer loaf I suspect because of the added enrichment. Would definitely make again.
Great recipe.

Hello Luanne,
We have never made one loaf with this recipe ourselves, so we cannot advice you based on experience. We can tell you that the total amount of dough is almost 1.2 kilogram, so it is a big loaf that does require a much longer baking time of somewhere between 50 and 60 minutes. But there is no reason it would not be an option to make one big loaf or maybe two smaller ones with a baking time of around 35-40 minutes.

Hope you will let us know if and when you give it a try!

Love the combination with the cinnamon honey, great suggestion!

Hello Kelly,
Thank you for your very kind comment.
1. Yes, you can use whole wheat flour for the entire recipe, but the result will be different with a more dense crumb and because the whole wheat absorbs more moisture, you might need a bit extra (think 10 grams or 2 teaspoons to start with).
You can use (olive) oil instead of butter, but we would recommend using 30 to 40 grams instead of the 50 g in the recipe, because of the fat content in the oil and the whole wheat.
You can also use any type of plant milk you like or just use water to substitute the buttermilk.
Together these are many modifications to the recipe, so we must stress that you would probably need to do several trial runs to get it right, or you could use a different recipe that is already well thought out for 100% whole wheat use. We do not have this available on our site.

Good luck with the baking and enjoy the rolls!

Marieke

I follow the recipe as best I can (I am terrible for following instructions) – I use wholemeal bread flour for the first part of the recipe, white bread flour for the second part, yoghurt instead of buttermilk, and I always forget to take the butter out to soften, so I used melted butter. It always turns out nicely.

One tip to help with proving the rolls that my friend taught me, if you have a cold kitchen. Turn the oven on to 150 degrees C for two minutes, then turn it off, and pop the shaped rolls (cling filmed) into the oven and close the door. Check them every 15-20 minutes, it took us about 50 minutes proving time today before they were ready to be baked.

Thank you for this recipe that even I can make!

Thank you so much for the lovely recipe, I live in uk and can’t get wholewheat flour, so i wasn’t sure what to use so in the end I used 2/3rds wholemeal bread flour and added a 1/3 of strong white flour but the rolls came out quite small, darker inside than the picture and dense.

I think UK wholemeal bread flour is a bit heavier than whole wheat – it as about 13g protein – I wonder if I should substitute a bit of light 00 flour in with it? I do think I need more proofing, it’s quite cold here – too cold 🙂 and as you say temperature has a big role to play too!

Thank you for your lovely feedback Audrey. Patience in baking is almost always rewarded we find!

Enjoy your sourdough baking,
Ed & Marieke

Fijn Petra! Dankjewel voor het delen van je variatie op het recept. Heb zelf ook al goede resultaten gehad met gebruik van havermelk bijvoorbeeld. Ahornsiroop kan qua smaak ook net iets extra’s geven.

En we willen graag je foto’s delen op onze site. Dit kan niet bij een comment maar daarom hebben we een speciale sectie gemaakt waar het wel kan, met je eigen commentaar als je wilt:
www.weekendbakery.com/send-…your-loaf/

Geniet nog van het staartje van het weekend!
Marieke

Inmiddels zijn ze klaar, en ze zijn heerlijk!
Ik heb het voordeeg gemaakt met tarwebloem, gewichten zoals boven (mijn starter is van volkoren roggemeel, 100% hydratatie). Het hoofddeeg ook met tarwebloem, water 105gr, en ipv karnemelk een mix van 40gr lactosevrije yoghurt en 20gr lactosevrije melk. Totaal 25 gr minder vocht. Heb de honing vervangen voor ahornsiroop ivm geen honing in huis.
Jammer dat ik geen foto kan plaatsen!