After making several loaves of bread, I have settled on the following recipe. The sourdough starter was made with whole wheat flour, and I feed it with the same.

1) Making the sponge: I dump the starter into a plastic bowl & add 1 cup whole wheat flour, 1 cup warm water. Then I walk away for about 4 hours while it does its growing.

2) I remove 1/2 cup of the sponge, then add 1/2 cup whole wheat and 1/2 cup warm water to it in my starter jar, and refrigerate.

3) The bread:

• 3-4 cups whole flour
• 1 tablespoon honey
• 1 tsp salt
• 1/3 c corn oil

Mix the honey, oil and sponge well, then add 1 cup white flour. Add 1/2 cup flour at a time, kneading it in with your hands, until the dough is of bread dough consistency. When it is of this consistency, stop adding flour. If it only took 2 cups, so be it - if it took 5, then that's cool too. Place the dough in a nice warm spot (80 degrees) and let it rise to twice its size. Takes an hour and 15 around here for this to happen. Punch it down, shape the loaf, then let it rise again to twice its size. Place it in the over, then set the oven at 350 and allow it to preheat with the loaf inside the oven. When it reaches 350, bake the loaf for 40 minutes.

I will try to get a photo of a loaf today - it is hard to keep Mark from eating it on the way out of the oven.