Sour Dough Bread

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, 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