Sourdough Bread --- Crohns Disease

I made a really nice loaf of Whole Grain, sourdough today. It took me about 3 days to fiddle with the starter, but I finally got it rolling. I used rye flour, and leftover yogurt whey to get it activated. Vital wheat gluten, barley syrup and about 3 different, whole grain flours in the dough. Boy, did it go ballistic! I had to do 3 rises, even with a night in the fridge. I baked it in a Boule shape, in a cast iron, covered vessel with parchment paper. Not a speck of commercial yeast. It will be the guest of honor at dinner tomorrow!