sourdough bread

From the volunteer starter cultivated from the high-protein hard wheat grain out of the bins at Whole Foods. The starter rejuvenated splendidly. The dough was cold proofed for two days in refrigerator.  The loaves possess a mild but lingering tang, especially in the crust. It's wonderful with olive oil and with flavored cream cheese.

Only a portion of the flour used is whole grain. About 1/4.

Starter straight from the fridge weighs about 5.5 oz.

First of three feedings of starter in exponential increments.