After a period of not baking, I made another attempt at Hamelman's Pain au Levain With Whole Wheat (20% WW + 5% rye + my rye starter). It actually was a little better than the last few attempts, sigh. Pain au Levain w/WW + Bread Code DIscard Rye My first thought was that the sourdough was OK, barring some poor shaping and scoring. But a closer look at the crumb and some