On Sun, 19 Dec 2004 15:37:25 +0000, Dick Adams wrote:

>
> "Mac" > wrote in message
> news >
>> [ ... ]
>>
>> Overall, the result is reasonable. I use the bread for sandwiches and
>> toast and just eat it plain. My wife likes it also, mostly for toast.
>>
>> But if there was something I could do to make the loaves rise higher
>> instead of spreading out, that would be a good thing, and I would love to
>> hear suggestions.
>
> Under the circumstances, loaf pans might be suitable.
>

Yeah, I might have to resort to either that or a banneton. I was hoping
someone would see an obvious flaw in my technique that would cause the
blobbing.

Maybe I ought to try making a loaf from unbleached flour or bread flour
using the same recipe and technique just for reference.

> (OT: It seems to me that the subtle flavors of sourdough get considerably
> lost in whole-wheat bread. Whole wheat flour is generally problematic for
> sourdough bread. Send email for details on yeasted BM ~75%WW like
> <http://www.prettycolors.com/bread%5Fculture/BMWW7SEP04.jpg>.)

That is a nice looking slice of bread. What does BM stand for in this
context?

--Mac