Feeding the starter: If you already have 100 grams of active starter, you can disregard the following. To feed your starter, add 20 grams of starter to a mason jar. Next, add 40 grams of all-purpose flour and 40 grams of filtered water. Stir to combine and allow it to sit at room temperature for 8 hours or until it has doubled in size.

To a saucepan, add the honey, unsalted butter, milk, and salt. Heat the milk mixture until warm (about 90ºF or 32ºC), or until the butter begins to melt.

Add the active sourdough starter to the bowl of a stand mixer.

Add the warmed milk and honey mixture to the bowl of the stand mixer, stirring as you pour to incorporate the sourdough starter.

Add the whole wheat flour and, using the paddle attachment, mix until it is fully combined with the liquid.

Add 2 cups of the bread flour and continue to mix. The dough will be very wet.

Switch to the dough hook attachment and begin adding the remaining all-purpose flour to the dough about ½ cup at a time, mixing in between each addition to incorporate the flour. You’ll know that enough flour has been added when the dough is slightly wet, but easily comes away from the sides of the bowl when it is being mixed.

Set your stand mixer to medium speed and allow the dough to knead for 3 minutes. You can also do this by hand by turning the dough out onto a clean, dry surface and kneading the dough by hand for 5-8 minutes. You may need some additional flour to prevent the dough from sticking to the counter.

Turn out the dough onto a clean surface, wipe your mixing bowl clean, and lightly grease it with olive oil or baking spray.

Transfer the dough to the greased bowl, cover it with a damp tea towel or plastic wrap, and place it in a warm spot for about 8-12 hours or until the dough has doubled in size. We prefer to do it overnight and bake in the morning.

Prepare 2 loaf pans by lightly greasing the inside and fitting them with parchment paper, leaving a slight overhang on both sides.

Once the dough has doubled in size, turn the dough out onto a lightly floured surface and cut it in half.

Place the loaves in a warm place for about an hour, covered gently, until they are puffy and have risen over the edges of the loaf pans.

Prepare the egg wash by adding the egg and 1 tablespoon of water to a small bowl. Stir or whisk until well combined.

Using a pastry brush, brush the tops of the loaves with the egg wash.

About 45 minutes into the second rise, preheat the oven to 425°F (220ºC).

Once the oven is preheated and the loaves have risen for about an hour, place the dough in the oven and bake for 15 minutes.

After 15 minutes, reduce the heat of the oven to 350°F (180ºC) and bake for another 20-25 minutes or until the top is golden brown and the bread has reached a minimum internal temperature of 190-210ºF (88-99ºC).

Remove the bread from the oven, transfer to a cooling rack (keeping the bread in the bread pan), and allow to cool for 15 minutes.

Remove the bread from the bread pans and allow it to cool on a cooling rack for at least 15 minutes before cutting into it (although 1-2 hours is best for the crumb).

Enjoy the sourdough whole wheat bread as a sandwich bread, or toast it with some butter and jam.