Soup 1 of 2: very spicy, very tasty pepper soup.

Fresh out of the oven to go with it: plain and bacon sourdough with a few experiments going on.

For the first time I used whey (from straining homemade yogurt) instead of water. I used a sifted whole grain bread flour in the preferment but only white AP flour in the second flour addition, hoping to get whole grain benefits while giving time to soften and ferment it so it wouldn’t harm gluten development. I used four eggs instead of three.

I like the result! The bacon loaf is especially beautiful.

This special whole grain bread flour was from Brian Severson farms. Apparently they’ll customize flour; I might want to get some extra sifted bread flour to try.