Multigrain Whole Berry Sourdough System

👤 Paul grains: hard red, khorasan, rye, oat groats storage_temp: 4C system: mother + levain + final dough hydration: ~82% feed_interval: 7-14 days room_temp: 22-24C ferment_time: 4-6h soak_time: 12h bulk: 4h cold_proof: 24-48h at 4C

🥘 Ingredients

  • hard_red_wheat_berries
    500g
  • khorasan_wheat_berries
    300g
  • rye_berries
    200g
  • mother_existing
    20g
  • master_flour
    100g
  • water
    65g
  • mother_culture
    20g
  • master_flour
    100g
  • water
    100g
  • oat_groats
    150g
  • water
    300g
  • master_flour
    600g
  • water
    500g
  • levain
    200g
  • soaked_oat_groats
    150g
  • salt
    12g
  1. 1
    # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # SECTION 1 — MASTER FLOUR BLEND # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # #
  2. 2
    # Mill together fresh each time: hard_red_wheat_berries khorasan_wheat_berries rye_berries
    hard_red_wheat_berries: 500g, khorasan_wheat_berries: 300g, rye_berries: 200g
  3. 3
    # This yields 1000g multigrain flour # Ratio = 50% hard red / 30% khorasan / 20% rye
  4. 4
    # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # SECTION 2 — MOTHER CULTURE (STIFF + SLOW) # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # #
  5. 5
    mother_existing master_flour water
    mother_existing: 20g, master_flour: 100g, water: 65g
  6. 6
    Mix thoroughly until stiff dough forms. Rest at room temp 3-4h. Store at 4C.
  7. 7
    # Notes: # Stiff hydration slows metabolism. # Balanced flour keeps microbial diversity without over-enzymatic rye dominance.
  8. 8
    # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # SECTION 3 — LEVAIN BUILD (FAST + ACTIVE) # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # #
  9. 9
    mother_culture master_flour water
    mother_culture: 20g, master_flour: 100g, water: 100g
  10. 10
    Mix until smooth. Ferment until doubled and domed. Use at peak.
  11. 11
    # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # SECTION 4 — OAT GROAT SOAKER # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # #
  12. 12
    oat_groats water
    oat_groats: 150g, water: 300g
  13. 13
    Soak 12h. Drain fully before mixing into dough.
  14. 14
    # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # SECTION 5 — FINAL DOUGH # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # #
  15. 15
    master_flour water levain soaked_oat_groats salt
    master_flour: 600g, water: 500g, levain: 200g, soaked_oat_groats: 150g, salt: 12g
  16. 16
    Mix flour and water. Rest 45m. Add levain and salt. Mix until incorporated. Add soaked oat groats. Bulk ferment 4h with folds every 30-45m. Shape. Cold proof 24-48h at 4C. Bake 475F covered 20m, uncovered 20-25m.