Greetings from SFO!

wtg

By George, I think he's got it!!

wtg

I fed my starter a couple of days ago. It was nearish to the top of the jar I store it in but I didn't think it would be a problem. Opened the refrigerator door yesterday to an overflow situation. Thank god for glass refrigerator shelves. I mixed a batch of dough and baked today. Those yeasties were particularly active; I ended up with a larger than usual loaf.

I think we're having BLTs for lunch today.

wtg

And it's healthy!!

https://www.bbc.com/future/article/20250704-sourdough-vs-white-sliced-which-breads-should-we-be-eating

Steve Miller

Good article, and it reminds me to ask…

Has anyone had success making a sourdough with all or part whole wheat flour?

wtg

I've used Bob's Red Mill whole wheat in some recipe I found online; it was a combination of bread and whole wheat flours. I made it a couple to times but we weren't fans.

I make this sourdough rye, though, and we think it's really good:

https://breadtopia.com/sourdough-ny-deli-rye-bread/

I don't do the glaze and just add a couple of teaspoons of caraway seeds to the dough at the beginning. And I do my standard thing of mixing all the ingredients, doing some stretches after an hour or so, and a few more times after that a few hours apart. In the evening I make the loaf and put it in its proofing basket and stick it in the frig overnight. Bake in the morning, ready for lunch.