When Gray Handcock in Capetown told me he always uses 100% whole wheat flour with this culture, I was a little skeptical. It will do it but the finished loaf is pretty firm and I prefer to use any where between 25 and 50% white flour which makes a lighter loaf with almost equal flavor. This recipe is 100% whole wheat and you can change it as you like.
Makes one 1½ pound loaf
1 cup active South African Culture from the culture proof
3 cups whole wheat flour
1½ cups water
1½ teaspoons salt
(Ingredients in addition to the above)
Mix 1 cup of fully active culture with 1 cup of flour and sufficient water to form a thick pancake batter and proof it for 6-8 hours. For a mild flavor proof at 65-70oF. For a more sour flavor proof at 75-85oF.
In a bowl mix the culture, flour, water and salt. Proof overnight (8-10 hours) at room temperature. After the proof transfer to a lightly floured board and let rest for 20-30 minutes then form loaf.
Place the formed loaf in baking container and proof at 65-70oF for mild flavor, or 75-85oF for more sour flavor.
Place the loaf and baking container in a cool oven, set the control to 375oF, turn the oven on and bake for 1 hour and 10 minutes. After baking remove loaf from container and cool on wire rack.