Several months ago, after reading the book The Vintage Remedies Guide to Bread, I ordered a French sourdough starter on ebay. Did you know that the TYPE of grain you use in bread is not as important as the process you use to make it? A long-rise fermented bread made with white flour actually has more bio-available nutrients, lower gluten content, and a lower glycemic index than a yeast made whole wheat loaf! Making a good loaf of sourdough is a bit more labor intensive, but so worth the health benefits! I killed my first starter........ I forgot to feed it (much like I forget to water my plants)! This time, I will remember to keep a 'spare' in the fridge! This is my first loaf with the new starter........ it's not light and fluffly like I'd prefer. I need to keep experimenting with my technique and I'll be sharing my sourdough journey on this blog. This one was made with half AP flour and half spelt flour. The good news is that it tastes really good and will most likely be gone tomorrow as my eldest son has taken a liking to it (as evidenced by the big chunk that I noticed missing this afternoon)!