[fulenn]

I love making sourdough. I keep a jar of starter on my counter and use it to make pancakes, bread, rolls, whatever. I grind my own wheat except for when I want light sourdough. For me, using whole wheat pastry flour with 1/2 cup or so of high gluten flour combined with a long--18 or more hours--rising time gives me light bread. At least it is very light and airy compared to my usual whole grain sourdough, which is pretty heavy. Using packaged yeast will help your dough rise nicely, but the taste is very different, at lest to me, and I think that packaged yeast is something to try to avoid when making balanced MB choices.

Of course, I am new to this and hope that nothing I am doing here is too unbalanced or is a poor choice to make with MB food. If it is, please let me know as I am learning.

Fulenn