Here’s one of the simplest whole wheat bread recipes that makes a spectacular 100% whole-wheat loaf using sourdough starter. I originally found the recipe through a Mother Jones article using a formula developed by Jonathan McDowell from Washington State University’s Bread Lab. I’ve adapted their recipe with techniques from the San Francisco Baking Institute. If, as a home baker your question is “can I do this?” the answer is yes, absolutely! Bread baking requires practice and it might take a while to get your technique and rhythm down, but the reward is worth it. You’re not only producing one of life’s most elemental and ancient foods, but the practice of baking sourdough bread is inherently satisfying. Just wait until your family and friends start asking when you will be baking bread again.
Note: the entire process requires a few days.