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Editing note: sour-dough

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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.

![bread](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvYnJlYWRfMS0zMWI1NGRhYy03MmY1LTQxMzAtODA4OS1kYTE4MzRhMDk0MTQifQ==)

![close up](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvY2xvc2UtdXAtOWZlNjllMDktZGUzMC00NWVhLWIzOTQtYjhjMWFlZDdlMmE5In0=)

![two loafs](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvdHdvLWxvZmVzLTA1YjcxZGM4LTI1NWItNDczOS05NzcwLTM0MDJmNmJhNTMxNSJ9)

## Batch 003, 24-05-25

1/3rd rey flour, 1/3rd czech bread flour, 1/3rd 405 flour

![fresh out of the oven](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvYnJlYWQtYzQ1NDU4MGUtODAyYy00ZjRkLTlmMjAtZjg3NmM2NGYzZDkzIn0=)

## Batch 004, 30-05-25

Sonnenblumenkernen Brot mix from Aldi prepared as sour dough

![after taking it out of the fridge ](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvYWZ0ZXItdGFraW5nLWl0LW91dC1vZi10aGUtZnJpZGdlLS0xMjk2YmRmNi0wNGNlLTQwZWQtODFiZi1kMDQ1OTRjZTBhNDgifQ==)

![sunflower seed bread](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvc3VuZmxvd2VyLWJyZWFkLTFlYzMyOTRkLWZkZTUtNDlmYi1iNjk2LTE4MWY0OWIwODRjMiJ9)

![close up](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvY2xvc2UtdXAtNTg4ZmNhMTktYzg1MS00MzQ5LTgyOTEtY2YyOWM4MTUxNDVhIn0=)

## Batch 005, 06-25

I made a loaf with 100% 405 mehl. It turned out burnt and quite flat. Turns out 405 is more for cakes and not bread and does not contain as much gluten.

## Attempting Stiff starter, 10-06-25

Lot of internet bakers recommend a stiff starter, especially for beginners.

- [Stiff Starter Revolution by The Bread Code](https://www.youtube.com/watch?v=MqH3GVfjfBc)
- https://www.youtube.com/watch?v=wHL44ONu3so

## Update 06-25

The stiff starter was a fail. Ended up getting burnt out with bread making and let the starter go acidic. Throw it out.

## Batch 006, Hello Lievito Madre, 13-07-25

Mother of my partner gifted me some Lievito Madre and instructions on how to bake with it.

![notes page one](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvbm90ZXMtcGFnZS1vbmUtMTBiNDJmNDUtODJiMi00ZTMwLTgxN2EtMThiZjllZTkzZmUyIn0=)

![notes page two](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvbm90ZXMtcGFnZS10d28tMjZiZmMyNzEtNDE2OC00M2E3LTlmZjYtY2RkYzI1MDRlN2YwIn0=)

![sunflower loaf](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvc3VuZmxvd2VyLWxvYWYtMTY2NWIzOWQtMTY3Mi00NDU5LWJhM2ItYmRiOGU5MmM0ZWUxIn0=)

![550 loaf](https://images.travisshears.com/eyJidWNrZXQiOiJ0cmF2aXNzaGVhcnMuaW1hZ2VzIiwia2V5IjoiaW1hZ2Utc2VydmljZS9jb29raW5nL3NvdXItZG91Z2gvNTUwLWxvYWYtZTA0NjhmMGYtZDk4NC00ZWFlLWIxMmEtM2UyOGVjM2M4NjhlIn0=)

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