Im in. Iāve been know to bake a loaf or two in my day.
Starter:
100g rye flour
125ml distilled water
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Sounds like itās right on schedule! They usually flare up around day 2 or so and smell really tangy (the first one I ever did smelt exactly like Southern Comfort 
), then theyāll die out for a couple days. From what I understand itās a different type of bacteria colonizing at that point in the process
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Just refreshed mine for the second day. Had a little spill over overnight and had to scrape up dried bread dough. Five more days before I start baking. Not sure what I want to do yet. Maybe a whole wheat or a rye bread, IDK. Iāll figure something out.
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Nice! @ramblinrose
Making some sourdough discard pancakes this morning!
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Mmmm mmm. Lookin good man!
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Iāve not done this for a few years now, making a starter. I once used Sandor Kratz Wild Fermentation Book, his way.
Now I found the Bread Code on YouTube, and his starter process, is much the same, but a few differences, So The Bread Code, is what Iāll follow.
Just got to go get some wheat grains, and some rye berries today.
You all are so much better at this than I am, so will be following.
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Nice man! Itās a fun little hobby. Iām pretty lazy with my actual recipes, prep and cooking. Usually just use loaf pans and some form of 75% white flour to 25% wheat or rye. Adding in some honey can be a nice touch. 4 stretch and folds every 30min after inital mixing, then throw it in the fridge once itās risen ~75% or so. Cook it after a day or two or three 
in the fridge.
I do highly recommend doing sourdough pizza dough, focacia, and ciabata especially was delish.
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Do you use proofing baskets?
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Iām thinking of getting someā¦
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KOLACHE (technically klobasnek)
We used 4 different sausages: Andouille, Argentinian chorizo, bacon/jalapeƱo/cheddar, and a Cubano style sausage with minced pickles, mustard, and cheese inside.
They just came out of the oven!
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Are they necessary? Im looking at a proofing kit with 2 baskets, bench scraper, etc.
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You donāt have to have a banneton, hereās a link for some alternatives:
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Nah I do it really simple ha. Mixing bowl, keep it in the same bowl until post-fridge. Then I just shape dough on floured surface and put it in the loaf pans to form. The few times I did dutch oven I think I just formed it on the floured surface and then put it back in mixing bowl? I stopped doing the dutch oven b/c I prefer the loaf shape - even if the dutch oven might have better crust and such.
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No they arent
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This thread got me pumped to start one upā¦I had a culture I kept going for years when I lived off grid in the bush but sadly lost it when I moved back to shitty due to (I think the municipal water out tap) Been many moons since I had a good sourdough so Iāll climb aboard and get something going this weekend 
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Iāve been doing sourdough quite a long time. I initially followed the Babish/Weissman YT vid, as well as other JW vids, and Kingdom Bread Tampa, as well as reading some books, like Tartine Bread. I would say the most important thing is to handle the risen dough very gently when shaping.
Happy baked baking! 
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That looks nice!!! I canāt wait to make a loaf. And a bread bowl. And moreā¦with the new starter of course. Freak thing I ran out of flowerā¦ go in the grocer tomorrowā¦my starter is doing very well. Just fed it about 5 hours ago. Next stop flower shopā¦ one of the best things Iāve made was sourdough cinnamon rollsā¦
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