I have been nursing it back to health for the past month and I am ready to let it go wild in this KAF Recipe. I modified it a bit by adding 2 cups whole wheat flour in place of the all purpose. I only ended up needing about 4 cups of flour total (since whole wheat sucks up more liquid). I also added 4 teaspoons of vital wheat gluten for fun. I baked a bit longer than 30 minutes - closer to 40 - because I only did one big boule on the stone:
And it grew up to be a beautiful,
delicious, round loaf.
One of my New Year's resolutions is to treat the sourdough starter with the love and respect it deserves. We're off to a good start.
PS It turns out my signature baking move is dusting with wheat germ. Those are the specks you see on top. Makes a great upper crust.