— Michael Hinebrook

Yes, I have the same problem with starters and sourdough as well. I did find actually you can, um, restart sourdough starters. So, um, even like a month or so in, which is great, um, just by feeding it again, dumping off the excess like kind of oil and stuff that comes off the top. And then feeding, um, it again as you normally would before so you can actually restart it. Even if you do go on vacation, you come back. Um, so whole grain bread recipes. There's actually a chef, um, I know his name is Peter Reinhart and he is by far the person that I recommend for, um, doing whole grain bread recipes. Uh, I don't have a link for it, but Patrick might be able to put one in there on the fly quickly. But, uh, it's a whole grain breads. When I worked at Whole Foods Market, uh, he developed, uh, whole grain breads for us that were also no oil. Um, there are, I think a couple of those in here, including maybe the pizza crusts in here, but, um, really good book for doing whole grain breads specifically to be able to not, you know, have them taste like whole grain, if you will. Um, you know, but just wonderful recipes in here. Great commentary. Peter Reinhardt. Check out his book. There are also a lot of other breadmakers out there that do whole grain, so you might want to just kind of do a little bit of searching through some of those as well. Um, you know, uh, my wife does a lot of different breads. She's kind of got like family recipes that she's used, but they're not whole grain. Um, so Peter Reinhardt, um, I do love the stuff that he's done, so definitely check out that book when you get a chance for it as well.

https://www.amazon.com/Peter-Reinharts-Whole-Grain-Breads/dp/1580087590