Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains by Elaine Boddy

  • How to make a starter (page 17)

    from Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains Whole Grain Sourdough at Home by Elaine Boddy

    • Categories: Bread & rolls, savory; How to...; Vegan
    • Ingredients: flour of your choice
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Notes about this book

  • kgmom on May 11, 2021

    Despite the title, these recipes are not whole grain. Most, if not all, use some refined flour. Buyer beware.

Notes about Recipes in this book

  • The 50% whole wheat master

    • Lepa on December 04, 2025

      This was my first loaf from this book- the technique is so easy and different! The loaf was good and had a bit more tang than other sourdough that I make. It had a nice crumb. I used KA white whole wheat flour.

  • The oat-crusted einkorn master

    • Astrid5555 on March 04, 2021

      This recipe has a very low hydration of only 60% which makes for a very dense crumb. Would increase to at least 75% next time, but loved the flavor from the einkorn flour and oat crust combination.

  • The peanut butter batard master

    • NicoleBrown on February 09, 2026

      I was so intrigued by this one; I had to try it out! Instructions were a bit different from other sourdough recipes I’ve followed. It never asked me to tighten the loaf. The only shaping was done by stretch and folds? Mine didn’t really want to be stretched either. No internal temp listed. I did the 50 minutes in a Dutch oven (that I had pre-heated inside oven) + 5 extra minutes uncovered. Bread was already looking pretty dark. Crumb looked a little gummy to me, but the taste! So good! Smells peanut buttery…but doesn’t really taste that way? I do think it made the sour flavor comes out more. I would 100% repeat this recipe. Even my kids liked it, and they are usually not sourdough fans.

  • Flaxseeds and white spelt baby master

    • Astrid5555 on April 05, 2021

      Easy dough to work with for an all spelt one. Apparently the flaxseeds are there to add support to the spelt, but also give it great flavor and texture. Crispy crust and chewy crumb, a keeper.

  • Buttermilk white spelt master loaf

    • Astrid5555 on February 20, 2021

      This was the first recipe I made from this book and not being used to Elaine Boddy’s method (overnight rest on the counter, moving the dough to the fridge afterwards) I got confused and did everything wrong. Nevertheless the recipe still worked and I got a tasty loaf which was perfect for sandwiches.The buttermilk in the dough added some tang and was a nice surprise as well.

  • Speedy seed and oat crackers

    • Astrid5555 on February 20, 2021

      I am always on looking for ways to use my sourdough discard and the cracker recipes in this book are perfect for this occasion. Next time will not bother using my cookie cutters, just cut the dough with a knife. Must be eaten the same day otherwise they get soft.

    • eliza on June 15, 2023

      My new favourite crackers. I omitted the honey and used some za’atar spice along with poppy seeds and sesame. Rolled them on out with the pasta maker so very quick and just cut long haphazard shapes. Very nice and easy crackers. Second time around added pumpkin and sunflower seeds. Can also be cooked in a dry cast iron pan on stovetop.

  • Whole wheat sesame and oat crackers

    • Astrid5555 on February 20, 2021

      Great use for sourdough discard. Eat the same day otherwise they get soft.

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  • ISBN 10 1645671100
  • ISBN 13 9781645671107
  • Linked ISBNs
  • Published Sep 08 2020
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Baking a loaf of beautiful crusty bread can be intimidating for beginners, especially when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table.

Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and 60 recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond.

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