I actually don't know this cultivar, I read your post as saying they were both supposed to look like the first plant with the narrower lobes and was saying how it could happen that the other one didn't look like anything special. Since they both look somewhat aberrant you probably have two named cultivars there - are they both clearly grafted? Mislabeling is not unusual at nurseries. All it takes is a mistake at some point in the process from propagation to final sale.

I made these a couple of years ago. They were good and different. Everyone does regular cutouts and so this was different and my friends who I gifted with cookies seemed to be appreciative to see something different than regular cutout cookies. Martha Stewart's Dark Chocolate Cutout Cookies It's a Martha Stewart Recipe: 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder 1/8 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups sifted confectioners' sugar 1 large egg, lightly beaten 1/2 teaspoon pure vanilla extract Nonpareils, for sprinkling (optional) DIRECTIONS 1. Sift flour, cocoa powder, salt, and cinnamon into a bowl. 2. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egga nd vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight. 3. On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes. 4. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes. 5. Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.

There are different ways to check for different kinds of bread. I do a no knead whole grain bread when I want to limit my clean up water. It is wet, starts with a soaker and a preferment, and after mixing it rises for at least twelve hours. It's a long process without kneading. The volume only increases by about a third. There are a lot of seeds and other things mixed in which also help impede the rise, though the biggest culprit is the bran. I get my best rise by putting the mixed dough right into a terracotta banneton I can bake it in. It's not pretty but it is delicious. One checks by volume. On the other end of the spectrum, my very yeasty, sticky but not wet, double rise challah dough is guaranteed to double in volume in a short time. Usually about 80 minutes. The challah could do the windowpane test, but the whole grain won't stretch that much without breaking. I use the spring back test for whether cakes are fully baked, but not breads. Both of the above would fail. The challah would deflate. The whole grain would look insouciant and say, "Huh?" Linda is right, btw, about the gluten developing over time. Working the glop and stretching and folding is done to develop the gluten, according to the bakers who started this trend, and the sciency ones as well, but if you leave it to ferment long enough, it'll happen without. That's the point of "no knead bread". But it also takes days to make. Re the whole wheat love of your starter, that's some magic flour! Generally, they like white because it's a sugar high. Don't be scared of a happy starter! Next time you decide to change the feed, give it some of each and put it in a bigger bowl so if it grows that fast, it's contained.

Hi Eld! My absolute favorite stuffing recipe is actually a Pioneer Woman recipe. It's so simple but so good. The only change required is swapping out the chicken broth for veggie broth. This makes a large pan of it. I often double it at Thanksgiving so that I have plenty of leftovers as it's by far my favorite dish. https://thepioneerwoman.com/cooking/stuffing_dressing_my_favorite_thanksgiving_food/ On the topic of veggie broth, I wanted to share my favorites because the broth plays such an important role in this stuffing (and other veggie dishes). These are my favorites - I either do Better than Boullion for the whole recipe, or mix in some of the Rapunzel (haven't done a full recipe with it yet). These can be a little hard to find but I have found them at Whole Foods, Sprouts, sometimes regular stores or Amazon. I think they are far superior to the regular veggie broths in the grocery which can be so sweet. They are a little more expensive but you only need a little bit for each so each jar/box lasts a long time. https://www.betterthanbouillon.com/products/no-chicken-base/  https://www.amazon.com/Rapunzel-Vegetable-Bouillon-Herbs-Count/dp/B001E5DZJ8 (can usually find individual boxes on the store)