After tweaking a baseline recipe over a couple of dozen loaves, I now get results like this quite consistently, even with occasional random additions (like sliced olives and roasted garlic in this case). This is 80% whole wheat flour, 10% emmer wheat flour, and 10% barley flour. No added gluten. It's not exactly light or airy, but it's not stodgy and dense either, and it has a nice chewy crust, and it's tasty and smells good. Acceptable. #sourdough #bread