BBA Basic Sourdough
I followed Reinhart's recipe for "Basic Sourdough" and made 2 loaves (1 to give away to a friend).
I finally got some KAF bread flour which seems to have made a major difference and improvement (got good fermentation rises at all phases, and got a very nice oven spring).
1/8th of the flour is WW, and 1/8th is medium rye flour.
I'm watching my carbohydrate intake (am managing my weight ... have lost 20 lbs in the last year) ... so I had a very thin slice with butter - delicious! (although not sour, which is fine)
As evidenced by the crumb shot, the hydration is "low" at 65% ... I have to say that the dough was extremely elastic. I'm thinking on the next go-around to increase the hydration to 70% to see what happens.