This past Sunday I made enough dough to make four loaves of  bread using Daniel Leader recipe for San Francisco Sour dough.

Using Daniel Leader's formula for Pain Au Levain for the last few bakings, making both torpedo and boulet shapes

Levain                                                  18 ounces

Please share your experiences or experiments working with your favorite whole grain recipes.  What are your flour percentages, grain content and recipes for your favorite breads? I started baking sour dough wheat and rye breads and would like to try baking with multiple whole grains.