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+## Whole Wheat Sourdough Sandwich Bread
+
+***JMonkey***
+
+This is another of my favorite breads. Slightly sweet, but also tangy,
+it's perfect for sandwiches, but also stands well alone, with just a
+bit of butter.
+
+**Formula**
+
+* Whole wheat flour: 100%
+* Salt: 2%
+* Water or milk: 75%
+* Honey: 4.2%
+* Unsalted butter: 2.8%
+
+30% of the flour is in the whole-wheat starter. (I’ll give two
+options, one for starter at 100% hydration and another at 60%
+hydration)
+
+**Ingredients**
+
+* Whole wheat flour: 500 grams or about 4 cups
+* Salt: 10 grams or 1.25 tsp
+* Water:
+        * Using a wet starter: 225 grams or 1 cup
+        * Using a stiff starter: 285 grams or 1.25 cups
+* Whole wheat starter
+        * Wet starter (100% hydration) 300 grams or 1 ¼ cup
+        * Stiff starter (60% hydration) 240 grams or 1 cup
+* Honey: 21 grams or 1 Tbs
+* Unsalted butter: 14 grams or 1 Tbs
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt. Melt the
+butter and stir in the honey – add both to the water. Finally add the
+flour and mix until all is hydrated.
+
+**Dough development and the first rise**
+
+However you develop the dough, from the time you mix until the time
+you shape the dough, it’ll take about 3 to 4 hours for the first rise
+at room temperature.
+
+**Shaping**
+
+Shape into a sandwich loaf and place it in a greased 8½”x 4½” pan.
+
+**Second rise and retarding**
+
+Sourdoughs benefit quite a bit from retarding – they often taste
+better. You can simply cover the shaped dough and place it in the
+fridge or, if you’re lucky and the overnight temperature will be
+between 45 and 55, you can simply place it outside, in which case the
+bread will probably be ready to bake when you wake up.
+
+If you put it in the fridge, it’ll need to warm up for 3-4 hours to
+complete its rise.
+
+If you don't want to bother with retarding, you can let it rise for
+another 3 hours at room temperature. You can also speed things up (and
+increase sourness) by placing the dough on an upturned bowl in the
+bottom of a picnic cooler, throwing a cup of boiling water in the
+bottom and covering it quickly. After an hour, throw another cup of
+hot water in. The rise should only take a couple of hours this way.
+
+**Baking**
+
+There's no need to score the bread, but I often do anyway. Bake for
+about 55 minutes at 350 degrees F. No steam or pre-heating required.