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stavros tzagkarakis posted an update
Level:
Scoolinar
Hello family I was always very interested in sourdough bread and I am experimenting with sourdough with different flours. Thanks to Chef Martino Beria and he is amazing lessons I made an amazing bread which everyone loved.
Michelle RodrÃguez, Mercedes Delgado de Miguel and 9 others10 Comments-
Level:
Scoolinary Team
Welcome to the community, Chef Stavros! 😊 It’s so nice to have you here. So glad you got into sourdough—this loaf looks fantastic: airy crumb, great oven spring, and that crust! 👌 What’s the most surprising outcome from experimenting with different flours? Tag @Scoolinary_en in your stories! 🍞📸
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Level:
Scoolinar
Thank you very much for your message. I have also a sourdough starter with whole wheat flour and made a bread with only wheat flour
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Level:
Scoolinary Team
@tza-stavrosgmail-com That’s a beautiful bake! 🌾 The crumb shows a well-developed fermentation with even, open structure—a great achievement using whole wheat. The crust looks hearty and well-colored. What’s the one adjustment you found most helpful when switching to 100% wheat flour?
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Level:
Scoolinar
@Sol Damiani thank you for your feedback. Of course it felt like a complete different recipe! But the whole wheat sourdough starter definitely helped since it’s a stronger starter
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Level:
Scoolinar
@Sol Damiani Of course the flavour was out of this world
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Level:
Scoolinary Team
@tza-stavrosgmail-com I’m sure, my friend! Congratulations!
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Level:
Scoolinary Team
Great job, Stavros!👏🏻👏🏻👏🏻
I can really see the effort you put into the bread,your results speak for themselves: great structure, an airy crumb, and a well-executed bake.
Working with different flours can be quite a challenge, so what you achieved is impressive. Which flour combination has worked best for you so far?.
Thanks for mentioning Chef Martino Beria too his lessons are truly inspiring!🙌🏻
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Level:
Scoolinar
@Sussan Estela Olaya I used whole wheat stone flour 100% the flour changed completely the recipe and the texture, definitely trying this again!
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Level:
Scoolinar
qué buen aspecto todos estos panes… ¡bravo!!!! tienen que estar riquÃsimos
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Level:
Scoolinary Team
That’s really interesting, Stavros! Using 100% stone-ground whole wheat flour completely changes the game. The denser texture and deeper flavor make every bite count. I’m glad to hear you liked the result and are planning to try it again.
Can’t wait to see how your bread evolves with this flour in future bakes. Keep experimenting! 😉
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