I baked two loaves today.
The white loaf is a sourdough dough I prepared on Wednesday while working from home. I wanted to see if I kept a sourdough in the fridge for 4 days would it still bake up well.
For the most part, it did. You can see a bit of compression near the bottom, and in the center there were definitely some thick gummy parts. I think if I tried it again I would make a smaller shape, but I was impressed that it came out so well after all that time.
The other loaf is a 100% whole wheat loaf I made using a recipe from Peter Reinhart's Whole Grain Breads.
The whole wheat flour was sent to me by flourgirl51, who sells freshly milled organic flour at www.organicwheatproducts.com. The bread is good. 100% whole wheat is a bit much for my kids, so I probably will have to eat most of this loaf myself, but I certainly can see how if you are into whole grain breads you'd want to either mill the flour yourself or find a good vendor that mills it fresh. The freshly milled flour is significantly more flavorful.