Got mixed up on that last post and meant to say I was making Randy's San
Francisco Sourdough French Bread;but using your whole wheat sourdough
starter recipe and half whole wheat flour in Randy's recipe.

Randy's recipe said to let the dough stand at room temp for 18 to 24
hours or until the dough had doubled in size. Mine had tripled in size
at least,after 6 hours. So I went ahead and added the rest of the
flour,kneaded it and formed two loaves. Put those in a covered pan about
10:30pm my time and the recipe says to let them stand 3 to 4 hours or
until almost doubled in size. So I may not cook these until morning?
Will be good to eat some real bread! :-)

And the wholewheat sourdough starter is smelling even better tonight.
:-) Just a sharper smell and I can tell it's fermenting good. Keeping it
in my microwave right now as that's the warmest place in my kitchen.

Made banana nut bread last night. Anyone have a recipe for Banana Nut
Sourdough Bread? :-)