This is the second bread I made with Jim’s revived sourdough starter. It’s the Vermont Sourdough with Whole Wheat from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes.
This was my first time cooking from this book (though not my first time eating from it, Jim bakes from it often). It’s not an easy cookbook. There’s a lot of cross-referencing and flipping between sections and I totally missed the part on how to shape a loaf. So I just didn’t really do any shaping. These came out pretty flat.
The wild yeasts clearly were doing their thing, though. Go little yeasties!