Login Cooking Note Editor Editing note: sour-dough Back to note Title Description Slug Markdown Content I attempted to make and keep a starter from scratch during the pandemic. In the end I baked a few loves, after not being impressed with the flavor, I stopped. This spring, 2025, a friend gave me some of her starter and [notes](https://docs.google.com/document/d/1423IFOmuiaRAThhnZfhNqrb93H8YtZUPYZrU14rbBKI/mobilebasic), so I'm trying again. Saw some interesting advice about dry starter on TikTok. Baker has a sight with advice: https://www.eatbasilandbloom.com/ ## Batch 002, early May 2025 First loaf was half rey flour and half 550. It was the better tasting of the two. Second was 100% Czech bread flour.    ## Batch 003, 24-05-25 1/3rd rey flour, 1/3rd czech bread flour, 1/3rd 405 flour  ## Batch 004, 30-05-25 Sonnenblumenkernen Brot mix from Aldi prepared as sour dough    Tags Save Loading... Image Service Image Alt / Caption / Title Upload