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 [1].

The whole wheat flour was sent to me by flourgirl51 [2], who sells freshly milled organic flour at www.organicwheatproducts.com [3].  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.