Brian here. So,when we were in Seattle we had this bread from the Essential Baking Company. A 100% whole wheat round crusty artisan loaf called 'pain du george'. It was a revelation- perfect crust, chewy open crumb, beautiful flavor with a hint of sour. Usually 100% whole has signified 'healthy but not so tasty', so when I tried this I knew I needed to learn how to make it. I looked at the ingredient list: Whole wheat flour, water and salt. SO, I have been learning about culturing my own wild yeast starters. Today, after a week of nurturing my starter, I made my first loaf, pictured above. I'm not ready for 100% whole wheat yet, so this one is 30% whole. But the ingredient list is: All purpose flour, whole wheat flour, water and salt.
I was pretty happy with the crumb and the flavor is really interesting. It has a wheaty but mellow flavor with a slight tang.
Meet my new pets: Ozzie (whole wheat on the bottom) and Harriet (part wheat part white) on the top. I have lots of plans for them. Ann is very amused and possibly slightly concerned about my new obsession. I now belong to on online community for crazy bread people, and they are not moderate. Really though, once the starter is going, it doesn't require a huge time commitment.