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It tastes so good! I've kept a sourdough starter around for like 3 years now and made a few things but never a proper sourdough bread, had some vacation time recently and decided to eat that frog. It turned out so well! Just wanted to share my happy, hope y'all are doing ok
As a bread technologist/microbiologist who has spent years on sourdough compositions, making wild starters or really anything that's not a mix of pure cultures is a lot of pain before any gain, so don't stress about it too much! You cracked it, and your bread is amazing!
Thanks! It took almost two months and I think it took so long because there are so many people out there who love the narrative that all you need is AP flour, water, two weeks and BOOM: Starter!
Yeah no, not in the dry desert Southwest anyway.
I had zero success getting a starter active until I included rye, which I was resistant to because I know from my SO doing it a few years ago it imparts a kind of molasses flavor to the loaf. I tried using only wheat, but it just went nowhere. So I eventually caved and went rye/wheat 50/50.
Once the starter was going correctly though, I dialed it down. This loaf was made with a 25% rye starter (and has a much less potent molasses flavor), but I got my next one going strong at only 10% rye. I'll make that one next week.
Pro tip: try brown rice flour! In my experience, it is very tolerant to many microbiological compositions. Also, if you're feeling adventurous, buckwheat can provide interesting organisms, but is also easy to spoil.