I’ve decided that 100% whole wheat is a bit much. For this loaf I adapted the master formula so that the starter is 100% whole wheat but the soaker just uses bread flour. The book provides a formula for a transitional whole wheat bread, which is also a 50% whole wheat loaf, but that one calls for a whole wheat soaker and a white biga instead of a starter. I wanted to use my starter because I’d refreshed it a few days ago and I didn’t want to waste it.

Since the whole point of the soaker is to soften up the whole grains, I figured this one didn’t have to sit for a few hours before I could use it. I just let it sit while I waited for my starter to come to room temp from being in the refrigerator.

8 oz unbleached bread flour
1/2 tsp salt
6 oz milk, warmed