Hello from New York
I joined ages ago and then never did anything with my account but search for info (thanks, by the way.. this site is amazing)
I just started getting into bread baking again and am currently working on a 100% whole wheat sourdough. Right now, I'm using Peter Reinhart's method from his Whole Grain Bread Book, but really he's just using the sour as a pre-ferment and still adding a considerable amount of yeast to the final dough.
I also feel like this was a little heavy. Our furnace went on Saturday so when I baked off on Sunday I don't think this really got the proofing it needed (basically, I baked to keep the house warm)