whole grain sourdough

Common whole grains include whole‑grain rye and whole wheat; packaged options also feature cracked wheat or multigrain blends. Seed inclusions often include flax, sunflower and pumpkin seeds.

They appear either as live, hydrated starters described as 'ready to use,' or as ready‑to‑eat baked breads sold as sliced loaves, batards, or boules.

Multigrain sourdoughs commonly include seed mixes and toppings such as flax, sunflower and pumpkin seeds; some loaves are rolled or coated with these seeds.

Sellers recommend using live starters to make artisan loaves, pizza dough, waffles, and other baked goods.

Descriptions emphasize natural fermentation, use of an authentic starter, and a long fermentation process to develop traditional sourdough flavor and texture.