This was a great series. Thank you all! A tip from an old baker that will make you cringe but that works: My whole wheat sourdough generally comes out flat, a common problem. So instead of doing the dutch oven thing and using the very high temps and preheat as is recommended, I cheated. I used the microwave for a few minutes on each loaf, then baked. The results were excellent. I bake with Rada stoneware that I have found to be safe in the microwave as it does not get very hot. After three minutes on high I can reach in bare handed and remove the stone bread pans which contain the loaves. The internal temp had come to 130F and was accompanied by a very nice spring that did not deflate. Then I baked in my conventional oven until the internal temp was over 190F. That's it! I thought this might work because when I feed my starter I sometimes microwave what most people discard. It pops up lovely but obviously without a crunchy crust. But it is delicious, with a beautiful crumb. Joe

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