Trix wrote:
> The lightest, fluffiest sourdough was when I made Challah and just
> substituting starter for the yeast. I have made a nice cinnamon
> raisin bread.
>
> But, generally it is heavier than a light yeasted bread. I am not
> trying to replicate a Wonderbread at any rate.
>
> I have tried to make a whole grain bread that is less dense but
> haven't had much success although they have been some tasty breads. I
> made some ryes with a little molassas added and at least about 3 cups
> of white unbleached flour. I think it is Will who has said he's made
> some lighter whole grain or sprouted grain breads.
>
>

I like variety so bake the 'wonder bread' style bread also.

I am going to use sourdough for my next Challah for sure, that should be
good.

I am thawing/rising a frozen SD pizza crust right now for supper.
Running solo with only one of the 'kids' around tonight.

I made up a few the other day, sauced them and froze them. They sure
are better than pizza joint pizzas!

Mike