Sourdough bread

From the volunteer starter cultivated from the high-protein hard wheat grain from the bins at Whole Foods. The starter rejuvenated from cold slumber splendidly. The dough was cold proofed for two days in the 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.