I have several projects in the works, but none are ready to post yet. In the meantime, I have started making bread again. I want to experiment with some different techniques (yes, the no-knead bread Nicole), but I like my whole wheat standby so much that I just keep making it. I don't have to think about it, although I did leave out the honey and didn't realize it until halfway through the sponge proofing. I just added it in, stirred it up, and let it proof a little longer.
I also used a fifty-fifty ratio of white whole wheat to regular whole wheat instead of my usual three parts regular to one part white. It lightened up the taste and the texture just a little bit, which was nice for a change.The crumb is a little bigger, and the crust is softer. It's a nice, tasty change from the denser, darker three-quarter loaf.
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