Excellent! I used 301 g AP flour and 284 g white whole wheat flour, per Ms. Hamel's suggestion. The dough mixed and kneaded up perfectly. For the starter, I used 1/2 discard, 1/2 fed. Used 1 1/2 tsp yeast and the first rise was hefty! I can taste the subtle tang from the sourdough and the crumb is pretty fine. A crispier crust would have been nice but perhaps that's the byproduct of a different recipe. This one's a keeper for what it is.

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