This series is wonderful; thanks for it! Two comments. 1. I had to cringe when you described this dough as fully "naturally" risen. Is there something unnatural about commercial yeast? Or anything particularly "natural" about sourdough? I know it's nitpicky, but I guess I'd hate to see weird microbiology misconceptions perpetuated this way. 2. It seems that every sourdough recipe I see illustrated in detail like this is almost entirely white flour. I would LOVE to see someone work through the details of a whole wheat loaf. Maybe for an upcoming project? Again, thanks for these excellent posts.

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