The Fifty Fifty Sourdough has been in the family for many years now. It combines the flavour and goodness of wholewheat with the lightness and crustiness of white sourdough bread. I use my wholewheat starter to leaven it, and add more wholewheat to pre ferment for a whole day. This process is known as 'soaking', which softens the fibre in the grain. Then I build the rest of the dough using a white flour, and ferment this for another day.
This slow fermentation creates a depth and complexity of flavour in the bread which is quite unique, as well as very digestible. I love this bread with anything - but especially with things like ricotta cheese and a nice berry jam. Or perhaps a wholegrain tahini. All good, and all delicious!