Lynne Arnold’s Whole Wheat Sourdough Bread
I activate the starter from my stash in the fridge as directed before
baking, but use freshly ground hard red winter whole wheat exclusively
for all steps.
Mix and let rest for 30 minutes at room temperature.
this is done, I shape it into a round, flat loaf, put it in my warming
about 88 degrees, for 45 minutes. I bake at 400° for
10 minutes on a pizza stone sprinkled with cornmeal with a pan of water
in the oven. Then I reduce the heat to 375° and bake another 20 or