I refreshed my starter on Saturday morning and the made the firm starter Saturday evening. The firm starter needed to rise for 4-6ish hours, but unfortunately I forgot about it and left it out over night. Oh well. Then this afternoon I made the final dough. I used sifted whole wheat flour from Mountain Path, a small flour mill near Ottawa. The dough had much more strength than the sourdough I've made in the past directly from the mother starter, although I'm not quite sure why this is. As you can see in the photos below, my scoring actually worked this time, although I might have gone a bit far...
Also, we made pickles and strawberry jam.
