I finally got around to making the sourdough bread my dear friend in Alaska sent me. I made it partly with whole wheat, which was the only change I made to the recipe. Yeast breads are just too specific an calculated for me to try much experimentation.Even though there was a starter kit, it was still a long process: 2 days for the starter reach it’s strength, and then several hours of mixing, kneading, letting rise, punching down, letting rise again. The last rising period was only supposed to be an hour but I was gone so it was more like 2 1/2 hours. The dough was completely over the tops of the loaf pans and I was worried it would affect it negatively. Not to worry. It came out smelling wonderfully of yeast an wheat and was perfectly browned and densely chewy. Nobody was happy when I announced the bread was off limits until it had cooled. But once I sliced it, everyone was happy again. In this house, baked goods are big deal.