Bread-Bakers v111.n038.2

Hi,

I had great success with sourdough rye and sourdough wheat using 1/3 
of the whole grain flour and 1/4 cup of sourdough starter mixed in 
with the water. I've also made rosemary olive, chocolate cherry and 
raisin pumpernickel breads. Recently I've made challah. By making a 
less wet dough it can be braided and baked uncovered. The taste is 
great. The texture is not quite right, it's a bit too dense, but I'm 
working on it.

Lorna