Lower-Calorie White Sourdough
Why this version is better
Swapping one-third of the white flour for whole wheat flour reduces the caloric density per slice by introducing more fiber and reducing net digestible carbohydrates. Fiber slows glucose absorption, improving satiety and glycemic response. This swap brings each slice to approximately 160 calories, comfortably under the 400-calorie target. The overall protein and mineral content also marginally improves due to the whole wheat addition.
Cooking note: Replacing 30% of the strong white bread flour with high-fiber whole wheat flour increases water absorption, so a modest extra 30g of water is added to compensate. Whole wheat flour contains bran that slightly inhibits gluten development, so an additional stretch-and-fold cycle is recommended. The overall loaf structure remains sound as sourdough fermentation still degrades phytic acid and develops structure well with whole wheat inclusion.
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- 175 gStrong white bread flour (preferably organic or stoneground)
- 75 gWhole wheat bread flourSwap250g strong white bread flour (starter phase)Whole wheat bread flour
- 1 tbspSourdough starter
- 70 gStrong white bread flour
- 30 gWhole wheat bread flourSwap100g strong white bread flour (levain phase)Whole wheat bread flour
- 1 batchLevain
- 700 gStrong white bread flour (preferably organic or stoneground)
- 300 gWhole wheat bread flourSwap1kg strong white bread flour (bread phase)Whole wheat bread flour
- 20 gFine sea salt
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