<\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> 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9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/blog-images-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Wild garlic sourdough \u2013 khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 126\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>100% Whole Grain Wheat Sourdough Bread<\/h4>\n<ul>\n<li><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> whole grain wheat flour<\/li>\n<li><span data-amount=\"315\" data-unit=\"g\">315 g<\/span> water + 15 g water (82% hydration)<\/li>\n<li><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> active whole grain wheat sourdough starter (70% hydration)<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> fine sea salt<\/li>\n<li><span data-amount=\"1.5\" data-unit=\"tablespoon\">1.5 tablespoon<\/span> of wild garlic pesto or <span data-amount=\"2\">2<\/span> handfuls of wild garlic finely chopped<\/li>\n<\/ul>\n<h4>Khorasan Wheat Sourdough Bread<\/h4>\n<ul>\n<li><span data-amount=\"200\" data-unit=\"g\">200 g<\/span> white Khorasan wheat flour<\/li>\n<li><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> white wheat flour<\/li>\n<li><span data-amount=\"300\" data-unit=\"g\">300 g<\/span> water (66% hydration)<\/li>\n<li><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> active rye sourdough starter (100% hydration)<\/li>\n<li><span data-amount=\"9\" data-unit=\"g\">9 g<\/span> fine sea salt<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">In the morning of the day you will mix the dough, prepare your sourdough starter. Mix 70 g of whole grain wheat flour with 50 g of water and one teaspoon of your active (or straight from the fridge) sourdough starter.<\/li>\n<li id=\"instruction-step-2\">In the evening, first mix 315 g of water, 100 g of active whole grain wheat sourdough starter, and 400 g of whole grain wheat flour. Mix until all ingredients come together. Leave to rest (autolyse) for 30-60 minutes.<\/li>\n<li id=\"instruction-step-3\">Observe how the flour has absorbed the water during the resting period. If you don\u2019t know how well your flour absorbs the water, the resting period is a good choice to test it.<\/li>\n<li id=\"instruction-step-4\">Add 8 g of salt and 15 g of water. If the dough feels stiff, add more water. Knead the dough for couple of minutes.<\/li>\n<li id=\"instruction-step-5\">Leave the dough to rise for another 2.5-3 hours at the room temperature (if it\u2019s too cold, you might put the bowl in a slightly warm oven). If you like, you can apply few stretch and folds to the dough. To make one stretch and fold, grab the dough underneath, stretch it up and fold it back onto itself.<\/li>\n<li id=\"instruction-step-6\">In the meantime, prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour and white wheat flour.<\/li>\n<li id=\"instruction-step-7\">After 2.5-3 hours, the dough should look slightly puffed. Take the dough out on a lightly floured working surface and shape it into a ball by pinching the ends of the dough together in the middle and then transfer the dough to a rising basket. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth.<\/li>\n<li id=\"instruction-step-8\">Put the basket in the fridge. Let the dough ferment until noticeably risen in volume and when the indent you make with your finger springs back slowly and not all the way up. It usually take my dough 10-12 hours.<\/li>\n<li id=\"instruction-step-9\">When the dough has risen enough, put the Dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes.<\/li>\n<li id=\"instruction-step-10\">When Dutch oven\/baking stone is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a dutch oven.<\/li>\n<li id=\"instruction-step-11\">Bake the bread for 20 minutes with the lid on (or with steam \u2013 to create steam, throw couple of ice cubes onto the hot pan at the bottom of the oven) at 240\u00b0C\/465F\u00b0F and 20-25 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice golden color.<\/li>\n<li id=\"instruction-step-12\">Cool on a cooling rack before cutting for at least 1 hour.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Both breads were mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 10-12 hours. They were baked in the morning of the following day.<\/li>\n<li>Instructions are written for 100% whole wheat sourdough bread but to be applied to the Khorasan wheat sourdough bread as well.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">22 hrs 2 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">55 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>The Universe always offers us the opposites, the complementary sides of life.\u00a0 Sometimes it takes more time and effort to see them, but it is worth it. Without them we could not thrive. <\/p>\n<p>How would a colorful and hearth-warming spring feel without grounding winter? How would joy feel without sadness? How would sadness feel without joy? Would we appreciate opportunities without being rejected? <\/p>\n<p>It\u2019s through the opposites the Universe teaches us not to cling to any of two sides, but to stay in the middle, to be in the balance, to be in the now and\u00a0to feel gratitude \u2013 for what it is, as it is, and as it is unfolding in front of us.<\/p>\n<p>I love how the spring gradually unfolds itself. Daffodils, morning bird singing, blooming forsythias. And wild garlic, free and early fresh green herb of the year to harvest. Yes, it\u2019s wild garlic season!<\/p>\n<p>Wild garlic is also known as the bear\u2019s garlic, as the bears awakened from the winter hibernation would dig up to the ground to get the bulbs and leaves that would help them detoxify. It\u2019s after the bear (Ursus arctos L.) that the plant got its Latin name \u2013 Allium ursinum L. In German, wild garlic is called B\u00e4rlauch, in French ail des ours, in Dutch beerlook and in Italian erba orsina.<\/p>\n<p>I live in a part of the country which is known for being a brown bear\u2019s natural habitat, so picking wild garlic is always a bit adventurous for me. You know, how would the inner calmness feel without the outer excitement? \ud83d\ude42\u00a0<\/p>\n<h2 class=\"wp-block-heading\" id=\"wild-garlic-allium-ursinum-l\">Wild garlic (Allium ursinum L.)<\/h2>\n<p>Also known as ramsons or wood garlic, wild garlic can be found in deciduous (sometimes also in coniferous) woodlands with moist and slightly acidic soil. <\/p>\n<p>If you pay attention when walking through through the forest, the typical garlic-like scent should be present in the air. The smell gets more obvious if you rub couple of wild garlic leaves between your fingers.\u00a0 <\/p>\n<p>This is a good test to distinguish wild garlic from other similar looking but poisonous plants like Lily of the Valley (Convalaria majalis L.), autumn crocus (Colchicum autumnale L.) and false helleborine (Veratrum album L.). However, if the garlic scent is on your fingers, avoid picking other plants and testing them by rubbing them between the fingers afterwards. <\/p>\n<p>Three other wild garlic features are: convex leaves with one main vein, individual green stem, and long white bulb. It flowers in white in the end of April or beginning of May or even later at higher altitudes.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-720x525.jpg\" alt=\"Wild garlic sourdough - khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic\" class=\"wp-image-301\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 127\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-outdoors-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Wild garlic growing in woodlands with moist soil<\/figcaption><\/figure>\n<\/div>\n<p><a href=\"https:\/\/www.researchgate.net\/publication\/286285505_Antimicrobial_activity_of_extracts_of_wild_garlic_Allium_ursinum_from_Romanian_spontaneous_flora\" target=\"_blank\" rel=\"noreferrer noopener\">Wild garlic has antibacterial properties<\/a> and it also helps to reduce blood pressure, especially when eaten in large quantities. It can be used in salads, soups, eaten fresh in spreads, with pasta, smoothies\u2026you name it! I\u2019ve decided to mix it into bread.<\/p>\n<p>I made two breads, one with white wheat and khorasan wheat flour and another whole grain wheat flour, just to see how the taste and color would be affected. <\/p>\n<p>Fresh wild garlic (or pesto) will give your bread a unique (almost salami-like) taste. However the color of the dough in whole grain wheat sourdough bread will not be affected (i.e. changed to green). <\/p>\n<p>To get a greener crumb, use more wild garlic or use white flours to make the change in color more pronounced. <\/p>\n<p>When I made my first sourdough bread with (a lot of) wild garlic, it didn\u2019t rise. I was thinking if its antibacterial properties affected the bacteria in my starter. So it was a failed first wild garlic bread recipe attempt. It\u2019s normal for making bread not to turn out perfectly on the first try!<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-720x525.jpg\" alt=\"Wild garlic sourdough - khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic\" class=\"wp-image-302\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 128\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/wholewheat-sourdough-crust-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: khorasan wheat sourdough bread. Right: 100% whole grain wheat sourdough bread.<\/figcaption><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"khorasan-wheat-and-100-whole-grain-wheat-sourdough-bread-recipes\">Khorasan Wheat and 100% Whole Grain Wheat Sourdough Bread Recipes<\/h2>\n<p>This recipe yields one small to medium loaf each.<\/p>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule\">Baking Schedule<\/h3>\n<p>Both breads were mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 10-12 hours. <\/p>\n<p>They were baked in the morning of the following day.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-100-whole-grain-wheat-sourdough-bread\">Ingredients for 100% Whole Grain Wheat Sourdough Bread<\/h3>\n<ul class=\"wp-block-list\">\n<li>400 g whole grain wheat flour<\/li>\n<li>315 g water + 15 g water (82% hydration)<\/li>\n<li>100 g active whole grain wheat sourdough starter (70% hydration)<\/li>\n<li>8 g fine sea salt<\/li>\n<li>1.5 tablespoon of wild garlic pesto or 2 handfuls of wild garlic finely chopped<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-khorasan-wheat-sourdough-bread\">Ingredients for Khorasan Wheat Sourdough Bread<\/h3>\n<ul class=\"wp-block-list\">\n<li>200 g white <a href=\"https:\/\/www.bobsredmill.com\/blog\/healthy-living\/what-is-it-wednesday-kamut\/#:~:text=Kamut%20Khorasan%20wheat%20is%20a,selenium%2C%20zinc%2C%20and%20magnesium.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Khorasan wheat flour<\/a><\/li>\n<li>250 g white wheat flour<\/li>\n<li>300 g water (66% hydration)<\/li>\n<li>100 g active rye sourdough starter (100% hydration)<\/li>\n<li>9 g fine sea salt<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<p><em>(These are written for 100% <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/whole-grain-wheat-sourdough-loaf\/\" data-type=\"post\" data-id=\"487\">whole wheat sourdough bread<\/a><\/strong>, but should be applied to the Khorasan wheat sourdough bread as well).<\/em><\/p>\n<ul class=\"wp-block-list\">\n<li>In the morning of the day you will mix the dough, prepare your sourdough starter. Mix 70 g of whole grain wheat flour with 50 g of water and one teaspoon of your active (or straight from the fridge) sourdough starter. On the photo below you can see my starter in the morning (left) and couple of hours later (right).<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-720x525.jpg\" alt=\"Wild garlic sourdough - khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic\" class=\"wp-image-303\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 129\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: freshly mixed whole grain wheat sourdough starter. Right: Risen and well active starter after couple of hours.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>In the evening, first mix 315 g of water, 100 g of active whole grain wheat sourdough starter, and 400 g of whole grain wheat flour. Mix until all ingredients come together. Leave to rest (<strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/autolyse-bread\/\" data-type=\"post\" data-id=\"3454\">autolyze<\/a><\/strong>) for 30-60 minutes.<\/li>\n<li>Observe how the flour has absorbed the water during the resting period. If you don\u2019t know how well your flour absorbs the water, the resting period is a good choice to test it.\u00a0 <\/li>\n<li>Add 8 g of salt and 15 g of water. If the dough feels stiff, add more water. Knead the dough for couple of minutes.<\/li>\n<li>Leave the dough to rise for another 2.5-3 hours at the room temperature (if it\u2019s too cold, you might put the bowl in a slightly warm oven). If you like, you can apply few stretch and folds to the dough. To make one stretch and fold, grab the dough underneath, stretch it up and fold it back onto itself. <\/li>\n<li>In the meantime, prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/rye-sourdough-bread-homemade-yogurt\/\" data-type=\"post\" data-id=\"463\">rye flour<\/a><\/strong> and white wheat flour.<\/li>\n<li>After 2.5-3 hours, the dough should look slightly puffed. Take the dough out on a lightly floured working surface and shape it into a ball by pinching the ends of the dough together in the middle and then transfer the dough to a rising basket. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge. Let the dough ferment until noticeably risen in volume and when the indent you make with your finger springs back slowly and not all the way up. It usually take my dough 10-12 hours.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-720x525.jpg\" alt=\"Wild garlic sourdough - khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic\" class=\"wp-image-304\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 130\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-wholegrain-wheat-sourdough-breads-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: whole grain wheat sourdough bread ready to be put in the oven. Right: Baked whole grain wheat bread.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When the dough has risen enough, put the <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\" data-type=\"post\" data-id=\"1331\">Dutch oven<\/a><\/strong> (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-720x525.jpg\" alt=\"Wild garlic sourdough - khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic\" class=\"wp-image-305\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 131\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/khorasan-wheat-and-100-whole-grain-wheat-sourdough-breads-with-wild-garlic-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: Baked Khorasan wheat sourdough bread. Right: Khorasan wheat sourdough bread ready to be put in the oven.<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When dutch oven\/baking stone is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-score-sourdough-bread\/\" data-type=\"post\" data-id=\"1774\">Score the sourdough bread<\/a><\/strong> and transfer it to a dutch oven.<\/li>\n<li>Bake the bread for 20 minutes with the lid on (or with steam \u2013 to create steam, throw couple of ice cubes onto the hot pan at the bottom of the oven) at 240\u00b0C\/465F\u00b0F and 20-25 minutes with lid off at 230\u00b0C\/445\u00b0F and until bread gets nice golden color. <\/li>\n<li>If you\u2019re like me and you love wild garlic, you may not be able to resist your delicious loaf. But remember to cool on a cooling rack before cutting for at least 1 hour after baking bread.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-720x525.jpg\" alt=\"Wild garlic sourdough - khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic\" class=\"wp-image-306\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 132\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-crumb-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Left: Khorasan wheat sourdough bread crumb. Right: 100% whole grain wheat sourdough bread crumb.<\/figcaption><\/figure>\n<\/div>\n<p>My wild garlic bread loaves turned out amazing!<\/p>\n<p>Check out my post on <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/what-to-eat-with-sourdough-bread\/\" data-type=\"post\" data-id=\"779\">what you can eat with sourdough<\/a><\/strong> for pairing ideas for your wild garlic bread. Or if you\u2019re looking for more garlic recipes, here\u2019s my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/garlic-sourdough-bread\/\" data-type=\"post\" data-id=\"3048\">garlic sourdough bread<\/a><\/strong>, if that\u2019s what you\u2019re in the mood for. I also have another <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/roasted-pumpkin-seed-pesto-sourdough-bread-tedxyouth-talk\/\" data-type=\"post\" data-id=\"460\">sourdough pesto recipe<\/a><\/strong> using pumpkin seeds.<\/p>\n<p>If you\u2019re feeling something sweet, try my<strong> <a href=\"https:\/\/www.mydailysourdoughbread.com\/scrumptious-sourdough-hot-cross-buns\/\" data-type=\"post\" data-id=\"440\">Scrumptious Sourdough Hot Cross Buns<\/a><\/strong> or <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/100-whole-grain-einkorn-wheat-sourdough-bread\/\" data-type=\"post\" data-id=\"435\">Einkorn Sourdough Bread<\/a><\/strong>.<\/p>\n<p>What\u2019s your favorite spring harvest?<\/p>\n<p>Here are other ideas on what you can do with wild garlic:<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Top things to do with Wild Garlic (That don't include pesto!)\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/ATArTLcaH1E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h2 class=\"wp-block-heading\" id=\"thank-you\">Thank You!<\/h2>\n<p>Something really magnificent and totally unexpected happened two weeks ago \u2013 My Daily Sourdough Bread blog was selected from a record-breaking pool of nearly 50,000 entries <strong>as the one of the six finalists in the Best Special Interest Blog category in<\/strong> <strong>Saveur Blog Awards 2015<\/strong>!<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"201\" height=\"181\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/SAV_15_SBA_Badges_Finalists_specialinterest_s-1.png\" alt=\"Wild garlic sourdough using khorasan wheat and 100% whole grain wheat\" class=\"wp-image-572\" title=\"Wild Garlic Sourdough Using Khorasan Wheat And 100% Whole Grain Wheat 133\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/SAV_15_SBA_Badges_Finalists_specialinterest_s-1.png 201w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/SAV_15_SBA_Badges_Finalists_specialinterest_s-1-150x135.png 150w\" sizes=\"auto, (max-width: 201px) 100vw, 201px\"\/><\/figure>\n<\/div>\n<p>I can\u2019t describe with words how grateful I am to be in a company of all beautiful and inspiring blogs and how grateful I am for your support in the first round!<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1677840222811\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Does garlic powder affect yeast?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Garlic powder itself does not directly affect yeast, as it is a dried and powdered form of garlic that has had its moisture removed. However, if garlic powder is used in a recipe that contains yeast,<strong> it may indirectly affect the yeast<\/strong> by altering the pH or other conditions of the dough or batter.<\/p>\n<p>Garlic is naturally acidic (pH ranging from 5.5 to 7.5, depending on the variety and how it is prepared). Yeast, on the other hand, thrives in a slightly alkaline environment (pH of around 7.0 to 8.5). So if too much garlic powder is added to a recipe that contains yeast, it may lower the pH of the dough or batter, making it more acidic and less hospitable to the yeast.<\/p>\n<p>However, in most cases, the amount of garlic powder used in a recipe is not enough to significantly affect the pH or other conditions of the dough or batter. So it is unlikely to have a noticeable impact on the yeast. <\/p>\n<p>If you are concerned about how garlic powder might affect your recipe, you can always start with a small amount. Gradually increase it to taste, while monitoring the rise and texture of the dough or batter.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1677840271283\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Does garlic powder affect bread rise?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Garlic powder <strong>in small amounts is unlikely to significantly affect the rise of bread<\/strong>. However, if too much garlic powder is added to the bread dough, it can potentially affect the bread\u2019s rise due to its acidic properties.<\/p>\n<p>Yeast requires a slightly alkaline environment to grow and produce carbon dioxide, which is responsible for the bread\u2019s rise. If the pH of the bread dough becomes too acidic due to the addition of too much garlic powder, it can hinder the yeast\u2019s ability to rise and ferment the dough properly.<\/p>\n<p>That being said, garlic powder is typically added to bread dough in small amounts, and the acidity it contributes is usually not significant enough to have a major impact on the bread\u2019s rise. Additionally, many bread recipes contain other ingredients such as sugar or honey, which can help counteract the acidity of the garlic powder.<\/p>\n<p>In summary, while garlic powder has the potential to affect the rise of bread if used in excess, it is typically used in small enough amounts that it is unlikely to have a significant impact on the bread\u2019s overall rise.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1677840276318\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How does garlic affect yeast fermentation?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Garlic can affect yeast fermentation in two ways: through its <strong>antimicrobial properties and its acidity<\/strong>.<\/p>\n<p>Garlic contains a compound called allicin, which has antimicrobial properties. Allicin can inhibit the growth of certain bacteria and fungi, including some strains of yeast. While this may seem like a negative effect on yeast fermentation, in reality, the inhibition of certain microbes can actually be beneficial for yeast growth and fermentation. By reducing the competition for resources, the yeast can grow and ferment more efficiently.<\/p>\n<p>The acidity of garlic can also affect yeast fermentation. Garlic is naturally acidic, and if too much garlic is added to a recipe, it can lower the pH of the dough or batter. Yeast prefers a slightly alkaline environment, so if the pH becomes too acidic, it can hinder the yeast\u2019s ability to grow and ferment the dough properly.<\/p>\n<p>That said, in most cases, the amount of garlic used in a recipe is not enough to significantly affect the pH or inhibit yeast growth. Additionally, many bread recipes contain other ingredients, which can help counteract the acidity of the garlic.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678097559616\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Can you use wild garlic leaves in baking?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes, you can use wild garlic leaves in baking. One way to incorporate wild garlic leaves into your bakes is to chop them finely. Add them to bread dough or pastry dough. You can also add wild garlic leaves to savory muffins or scones, or use them as a topping for focaccia or pizza. There\u2019s no limit to what you can bake with wild garlic leaves!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Wild garlic has antibacterial properties and it also helps to reduce blood pressure, especially when eaten in large quantities. It can be used in salads, soups, eaten fresh in spreads, with pasta, smoothies\u2026you name it! I\u2019ve decided to mix it into bread. I made two wild garlic bread versions, one with white wheat and Khorasan […]<\/p>\n","protected":false},"author":1,"featured_media":214733,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14416,3165,81257,16673,6848,5701],"dealstore":[],"offerexpiration":[],"class_list":["post-214732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-garlic","tag-grain","tag-khorasan","tag-sourdough","tag-wheat","tag-wild"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Wild Garlic Sourdough Using Khorasan Wheat and 100% Whole Grain Wheat - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=214732\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wild Garlic Sourdough Using Khorasan Wheat and 100% Whole Grain Wheat - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Wild garlic has antibacterial properties and it also helps to reduce blood pressure, especially when eaten in large quantities. It can be used in salads, soups, eaten fresh in spreads, with pasta, smoothies\u2026you name it! I\u2019ve decided to mix it into bread. I made two wild garlic bread versions, one with white wheat and Khorasan […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=214732\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-30T12:23:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/whole-wheat-sourdough-crumb-840x612.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"612\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"14 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=214732#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=214732\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Wild Garlic Sourdough Using Khorasan Wheat and 100% Whole Grain Wheat\",\"datePublished\":\"2025-04-30T12:23:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=214732\"},\"wordCount\":2920,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=214732#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/whole-wheat-sourdough-crumb-840x612.jpg\",\"keywords\":[\"garlic\",\"Grain\",\"Khorasan\",\"Sourdough\",\"Wheat\",\"wild\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=214732#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=214732\",\"url\":\"https:\/\/fivemor.com\/?p=214732\",\"name\":\"Wild Garlic Sourdough Using Khorasan Wheat and 100% Whole Grain Wheat - 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![\"Wild](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/blog-images-3-720x405.jpg\" "\\"Wild")
<\/figure>\n<\/div>\n