Yum. I made this today using white whole wheat flour for everything except the starter (and a touch of extra water and a bit of gluten). I was very mean to this dough because I was making it in between life, so I stuck it in the fridge when I first made the full dough as I was on my way out the door for 2 1/2 hours, and then I pulled it out upon my return, shaped it in the pan and only gave it a total of a touch over an hour to rise before baking it on the BBQ grill (way too hot to turn on the oven). Despite this treatment, it was still delicious. I topped it with rosemary, rosemary finishing salt, and just a touch of pepper (the kiddo doesn't much care for pepper), and it was gobbled up. I only baked 1/4 of the dough. The rest remains in the fridge for the morrow. Hope it keeps well.

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