Sourdough Success

I am proudly attaching a picture of my "sourdough success," a San Francisco - style loaf that I made with not just all-white flour. I substituted 25% of whole wheat. If I do say so myself, and Judy agrees, it has a nice sourdough "tang" with a rich, dense texture. And, before I sliced it up, it looked fairly pretty, too.

Submitted by Lee Powell.