Country French

190g whole wheat this time. Seems like it will be delicious. Still cratering on top though. Need to search for high altitude and cratering.

Turned out pretty well.  Got dry and crumbly though.  Maybe I didn't wait long enough to cut into it.  Don't know how to reconcile dryness with cratering/too much water.

German Dark Rye

http://www.food.com/recipe/german-dark-rye-bread-43285

Made it more or less how the recipe said.  Used more caraway seeds though.  Made two free-standing loaves that were a bit squat, but turned out pretty well.  Yay St. Patty's day!

Honey whole wheat

317g water this time.
159g bread
287g regular whole wheat

total 446g flour = 71% water/flour.  Lower than country french, but there is some butter.

1.75 t yeast

We'll see how this turns out this time.

Country French

Same as last time, except used 183g whole wheat flour.  Mostly all stone ground, but 3-5g regular whole wheat.  3/4 t yeast again.

Edit: turned out quite well.  Better this time than last.  Maybe up the whole wheat just a bit more even next time.