Three kinds of Colorado grown, locally milled flour have tempted us to make a pure whole-wheat bread, something as beautiful as the bread on the cover of the book we’d just gifted ourselves – Tartine by Chad Robertson, a bread baker from San Francisco.We start an experiment: three levains – the preferment (before fermentation, like a pre-amp). We used 4 grams of yeast, 50 grams of water and 50 grams of various flours. Levain A = 25g of Red Yecora hard wheat and 25g of Rouge de Bourdeau soft wheat. Levain B = 25 g of Yecora and 25 g of strong bread flour (Nat. Groc). Levain C = 50 g of Yecora.