Decided to make my family the healthiest sourdough bread possible. (I know, I'm ultimate pandemic cliché.) Started with whole-wheat, locally-ground flour, which I allowed to be colonized by airborne yeast. After 8 days, it was rising and falling nicely, and I had my starter... 
Created a levain out of the starter, and combined whole-wheat and rye flour. Discovered new muscles in my back and shoulders kneading the flour. But, during bulk fermentation, it rose beautifully.
Folded the boule, scored it, and after
25 minutes in a Dutch oven at 460 F, followed by 25 minutes uncovered at 430 F, I had this. (Not bad for my first try, if I don't say so, ahem.)
25 minutes in a Dutch oven at 460 F, followed by 25 minutes uncovered at 430 F, I had this. (Not bad for my first try, if I don't say so, ahem.)
Let it cool, and next morning, opened it up: nice crumb, full-flavored. L'eau vient à la bouche! Can't stop eating it.
And it's healthy, too! Thanks to rye and whole-wheat, long-fermentation, won't produce glucose spike you get from even sourdough bread made with white flour. The kids can't stop eating it! I'm a great Dad—I've us free of the Yeast-Industrial Complex! See ya later, Fleischmanns!
Until our eight-year-old comes along and decides it would taste even better slathered with Nutella.
(I tell ya, I'm this close to giving up...)
(I tell ya, I'm this close to giving up...)
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