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Merry Christmas sweet Rusty. I’m so glad to hear you had a regular meal complete with yummy biscuits.

Sourdough is an experiment that I haven’t figured out yet. I have a starter that I feed regularly, it’s like my little refrigerator pet. And it smells sour most of the time but that never seems to translate to the bread.

So I found a couple websites that talked about something that I hadn’t heard of before, ash. They think it’s the amount of ash in the flour that makes bread sour or not. And whole wheat has more in it then refined flours. I’m on a Mediterranean diet anyway, and I’m practicing making 100% whole wheat bread, and so far have had a few successes. So I’m trying to make about 80% whole wheat sourdough bread, I figured I might need that extra 20% bread flour since I don’t know what I’m doing yet.

Last I checked it was Rising! I don’t know if it’s sour until the taste test.

If it works out I’ll be happy to send you the recipe! I kind of took the information from several websites and combined it into something I thought I could handle.