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The Project: Whole wheat sourdough boules

March 5, 2010 |  2:55 pm
Boules400 The No. 1 ingredient called for in this L.A. Times Test Kitchen recipe for whole wheat sourdough boules is a big heaping bowlful of patience.

Creating a sourdough starter is not for someone in a hurry.

But if you are willing to put in a little work up front, you'll reap the reward of freshly baked sourdough bread whenever the mood strikes. We're posting it today as part of our new series -- The Project. Each Friday, we unveil a test kitchen recipe that is perfect for weekend cooking, when your time a just a bit more leisurely.

Now, if you've never made bread of any kind before -- much less sourdough bread -- no worries. This story will walk you through it, and this photo gallery will help, too. Bonus: If you like the way the whole wheat sourdough boules turn out, you're already on your way to making whole wheat sourdough pancakes.

--Rene Lynch
On Twitter @renelynch

Photo credit: From starters that grow and flourish, you get amazing bread. (Stephen Osman / Los Angeles Times)