Whole Grain Bread

Now that I have an active sour dough starter I'm venturing more into the whole grain breads which are very challenging without using one. But, that changes when you introduce the sour dough into the formula. Tonight I used w.w. flour, rye, cornmeal flour, and about half A.P. unbleached flour while adding raisins as a complement and was very happy with the end result. A very nice and complex flavor profile with a high quality crumb. I think it will be an awesome toast, too.

Loving this bread

It's true, now that I am regularly using a sour dough as part of the formula the quality of the bread is getting better, probably attributable to the strength and maturity of the starter which has been going for about a month, now. 

Sourdough Bread - Alive and Kickin'

Having revived/refreshed my original starter I'm very happy with the results of the first batch.