Thank you JMonkey -100% WW Buttermilk Bread with Biga

I know this is not new, but I just found this site a few weeks ago, and exploring all the old posts and recipes, this is the first 100% whole grain bread that I've really liked.  It makes fantastic toast, and is moist and soft enough for sandwiches.  It keeps for several days on the counter, and freezes well too.  JMonkey, your biga method is a real improvement over the original recipe, which I have made.  I have yet to try the poolish method, and I'm not sure I ever will -- I don't see any need to change anything.  Here's the link for anyone else who is new to this site and wants a really good whole wheat bread recipe:

http://www.thefreshloaf.com/node/1073/biga-vs-straight-dough-whole-wheat-buttermilk-bread-experiment