Ok, that frangipane idea – yum!
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A little leaked out of one of the segments , so I had a preview 
!
Since I was a little peckish….
I cannot take credit for the Frangipane version, KAB has it on their site as a variation for an entire loaf.
I happened to have some Frangipane in the fridge left over from another project, so it was a good time to try it out. It’s delicious, not too sweet, definitely a morning toast option with some raspberry jam. Very nice texture on the bread, I haven’t sampled the plain side yet , but I might like this a little more than the one from “Mooncakes and Milk Bread”.
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Today I baked my fourth boule in the last two weeks, trying to perfect a 100% whole wheat sourdough. Very happy with how things are coming along! This one is 1000g; 10% rye (preferment), 90% white whole wheat; 85% hydration. 9h bulk ferment at 65F with a couple of coils every 90 minutes or so, followed by shaping and 14h in the fridge in a banneton. Not quite as sour as I’d like – I’m going to try to mess with the preferment and I also have some red wheat coming, which I hope will give it a bit more flavor – but everything else went really well.
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Looks great. Nice ears.
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Soft pita wraps (recipe here if anyone is interested).
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Yes, always good to have a supply of flat-ish breads on hand. Your tortillas look great - far better than mine ever do!
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We were out of bread and I was being lazy. I didn’t feel like kneading dough, bulk rising, proofing and baking bread.
Sunshine will be getting an egg salad wrap for lunch today. 
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amazing!
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Lol. Day 1 of Greek Week is always the hardest: pita, raita, hummus, lamb mince. Just finished a 3.5 hour stint in the kitchn. 
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Gorgeous bake! Would love to see a crumb shot.
Generally, leaving your starter on the counter for an extra day will result in more sour bread.
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I’ve also heard using warmer water can encourage souring.
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This is a half whole wheat sourdough boule. I was impatient and cut it still warm, which is not best practice for crumb integrity. Oh well. My husband had like 3 slices in a row. 
Had a banneton mishap. Also my DH. 
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I’ve messed around with underfed starter in the past but it didn’t seem to have much overall flavor impact and I found that it created a somewhat stickier and less extensible dough. Maybe a bigger inoculation would help flavor-wise, but I’m concerned about the dough quality if I head too far in that direction. What has worked for you here, percentage wise?
What I’ve been experimenting with since posting the above has been doing a more liquid starter. I did a couple of batches at 150% starter hydration and was happier - but I’m still not quite where I want to be. I think I’ll try 200% for my next one, Thursday. I’ll give it 18h at 75F so it will be somewhat underfed as well. Will report back…
Interesting, thanks! How warm? And for how long? I have been fermenting cold (66F, our usual room temp this time of year) to slow things down, but this seems to be suggesting the opposite?
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I’m sorry, I don’t have an exact source, I googled it a while ago. Something about it allowing the bacteria that produce more acid to thrive versus the others in the starter.
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Oatmeal and whole wheat sandwich bread adapted from Smitten Kitchen , who adapted it from Peter Reinhart,
I used quick oats, KAB golden whole wheat flour and added a little wheat bran.
Surprisingly light for this combination of flours, I was able to slice it quite thinly, about 1/4”. It has a thin , crisp crust
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1000g boule. 94% whole wheat (50/50 spring white/winter red), 6% rye (sourdough preferment). 85% hydration.
Starting to get pretty happy with the results at this point.
For this loaf I did the experiment mentioned upthread, building my preferment at 200% hydration and letting it go at 75F for 18 hours. These more liquid preferments have really been a game changer for me. The yeast activity has been much consistently better than I used to get at 100% hydration; I keep having to decrease the starter amount to slow things down.
I’ve also found that with the long preferment time it doesn’t really matter what sort of state my starter happens to be in. I hadn’t fed mine for almost three weeks prior to building my preferment the other night, and it was liquidy and smelled like acetone. But since I only used a half teaspoon or so and gave it 18 hours, no worries - everything woke up just fine.
This loaf bulked for around 10 hours, which is right about where I wanted it. I shaped it, then proofed on the counter for almost 90 minutes before resting in the fridge for 18 hours. It was really puffy and jiggly this morning and I thought I’d over-proofed it, but I think I nailed it. Still trying to feel out how far I can take fermentation. (Having gone well past the line a number of times, I know what that looks like and I’ve been erring on the slightly underproofed side.)
I tried to do a slightly more fancy swirly score but not sure it really came out looking all that much different than a straight line 
Flavor, definitely edging toward tangier, but I think in more of a lactic fashion. Might try a 36 hour retard if I can plan ahead well enough…
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