Sourdough bread has proven to be one of the most difficult and time consuming projects to happen in this kitchen, but also one of the most rewarding. The first task was to make a robust starter packed with organic rye and white flour to get things moving right along in the fermentation department. The name of the game is feeding, feeding, feeding, waiting, waiting, waiting, baking, baking, baking. These loaves are made from Giusto's organic whole wheat flour and Arrowhead Mills organic AP flour and were left for 12 hours to develop the beautiful tang sourdough is known for. Nearly 2 pounds of flour, 44 hours, and 500F degree ovens all seem worth it when the early afternoon light catches particles of flour glittering in the air and the house fills with a toasty, aromatic haze.