With all of the advice and comments on this board, I have gotten really good with my whole wheat sour dough process. It has gotten so easy that I almost feel guilty not taking anymore time to work the dough.

I grind the wheat, mix the dough in a large single bowl, cover it. Approx every hour or so I reach in and roll/knead the dough in the bowl taking no more than 1 minute each time. I do this about 3 times or so. Then I let it rise a few hours, maybe give it another knead, then let it rise again. I just work around my schedule. If I am gone for hours at a time, then I let it rise on the counter at room temp so it takes longer to rise. If I am around the house I will let it rise in a warm oven. Whatever I do though, it is really quick, easy and produces delicious bread.

Even though we have a mixer and about any other machines we need in the kitchen, I do not use them or need them. When it is all over, I wash one bowl and a couple of utensils and maybe the starter container. VERY EASY. Just had 8 beautiful loaves come out of the oven just in time for dinner!

I also just recv'd some Kefir grains and am making my own kefir to drink and make cheese. Just a couple of small jars of 'critters' growing in the corner of my kitchen cabinet and a couple of tiny jars of starter in the refridgerator. So I am considered a 'nut' around my house, but who cares!

John