Hapa wheat recipe

Hapa wheat

Oakland, United States
Perfect sourdough

Age

2Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1403 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

75%
25%
Liquid Flour Other
Hapa wheat

Since 2016

I wanted to recreate bread I ate in Europe. It's a personal challenge to bake bread as good if not better than we can buy for a lot less money.

Characteristics

Very active, usually requires just a few hours at room temperature to become bubbly and risen.

Taste & flavour

Hapa wheat top shot
Hapa wheat jar shot
Hapa wheat front shot
Hapa wheat rising shot

Recipe

Starting ingredients

  • 50% Bread flour
  • 50% Whole wheat flour
  • 100% Water

Feeding ingredients

  • 50% Starter
  • 50% Bread flour
  • 50% Whole wheat
  • 100% Water
1
I add 2 ounces of starter to 4 ounces of water and 2 ounces each bread and whole wheat flour; 1:2:2 ratio.
50% Starter 50% Bread flour 50% Whole wheat 100% Water

Working method

1
A mix of bread and whole wheat flour, 100% hydration
50% Bread flour 50% Whole wheat flour 100% Water

Result

Sample bakes

Hearth bread, American sandwich bread, rye bread, challah, and stollen so far.
Hapa wheat Sample bakes first overview
Hapa wheat Sample bakes second overview
Hapa wheat Sample bakes first slice
Hapa wheat Sample bakes second slice

Preserve your sourdough for the future

Create your own

Comments

I call it Hapa because it's a mix of white and whole wheat, Hapa refers to people of mixed race ancestry like me so it's a personal allusion as well.