whole wheat sourdough bread

Approximately 1/3 of the mass is levain (sourdough starter) from previous batches. It's the only leaven used.

Approximately 1/3 of the new flour is whole wheat that was milled here at home from wheat berries bought from Whole Foods.

Approximately 1/3 of the new dough is reserved for future levain. 

That means the new sourdough starter has salt in it and whole wheat in it and that goes against the rules of sourdough starter but I just don't care.

And it means 2/3 of the new dough is shaped into a new loaf. The levain goes back into the refrigerator.

It's a very nice loaf. And it is delicious. And you will not find anything like this commercially. 

And that makes me feel a bit guilty to hog this excellent bread for myself. But what am I to do? People like their commercial mass marketed foam Wonder bread for sandwiches and they wouldn't appreciate the excellence of this bread anyway. They've come to identify with their captors. They suffer Bread Stockholm Syndrome and there is nothing I can do about that.

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