First spent grain
After reading in Reinhart's WGB pages 205-209, I made up my mind to give it a try. I discovered my very nearby microbrewery gives away their spent grain so I dropped by to gather up a few plastic containers of rather warm steaming fresh spent barley grain. Using white bread flour, a little rye, salt, instant yeast, water, and caraway seeds, I made a free standing loaf. I'm not good at free standing loaves despite some years of baking -------not that I was baking in great amounts-----but ever so rarely in free standing loaves.
Next time I'll use whole wheat and try to follow the book more closely. I'll try to make progress in scoring while I'm at it. My new round banneton will get much use.