I've been baking a bit the past few weeks. Above is a 20% whole wheat sourdough I baked a week or so ago. The crumb:
For our Christmas dinner I whipped up something like the Buttermilk Cluster :
It was indeed rather tasteless compared to what I usually bake, but it still was quite decorative and more than adequate for mopping up everything else.
What else? Cinnamon Rolls  from a few days ago:
And a 75% hydration sourdough with 10% whole wheat and 10% spelt flour I baked yesterday:
These ones got a real long, slow ferment thanks to the cool weather we've been having. Nothing like those of you in the Midwest or the East of either the US or Canada have been having, mind you! Still cool enough that the beaches and the forests are frosty...
...and the sourdoughs are extra tangy.