Experimenting with sourdough.
I was making Leader's Sourdough Croissants and had two cups of fermented sponge left over, so I used that to make some whole wheat Double Crusty which has a tsp. of vinegar in it, a curious addition to any sourdough. It came out beautifully, one large loaf instead of the two medium ones I usually get from that recipe. This is the first time I've ever converted a regular bread recipe to a sourdough one, and I'm thrilled with the results. Great rise, actually 2 rises in the bowl and one in the pan, and terrific oven spring. It's only a year ago that I came on this site and made my tentative move into the world of sourdough, and you have taught me so much. Thank you for the inspiration.