Oh heck yeah on the cinnamon rolls, homemade are always killer, but Iām trying to avoid sugar these days. I did make a bunch of sweet Christmas treats over holidays, and overindulged like a big rat. Ha!
Made 2 loaves as usual earlier and put in fridge to bake tomorrow. Iāll keep one and give one away. I always make at least 2. I canāt eat 2 before the second loses that crisp crust, so I always give one away. You will get popular with friends, neighbors, and relatives (in that order LOL), but then they squabble over whoās turn it is for a loaf.
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I like to make one loaf and either breadsticks or pizza dough wit the second. Second loaf usually goes faster than the first. 
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I may be completely out in the weeds already, and failure imminent.
I think my 1st cup: sprouted wheat flour is a bit dated, but I did start some anyway.
50 grams swf, to 50 grams water, covered, saw a few bubbles yesterday.
I have some red winter wheat gain, bought a month or so ago, some I ground some up in the Nutri Bullet,
50 grams RWW to 50 grams water.
Then I had some whole wheat flour, (pre-ground) 50 grams of WWF to 50 grams water.
Today will be my first reduce and add back.
Iām seeing a couple of bubbles in each cup, but not as many as I thought. They do emit a nice smell, so far.
We also keep the heat back during the day, maybe I can wrestle the heat mat from the Ogre down stairs.
I just realized I bitched up my pics, as I tossed some I did not want to. So Iāll be back.
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Great color on them! Whatās the flour mix? It looks like more than AP
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Iām using KA Organic Bread flour with 10% KA organic whole wheat flour.
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I did a focaccia with 10% rye and it was so good, but the rye added at least an extra couple hours to the bulk ferment
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Thatās weird. I would have expected the extra nutrients in the rye to enhance fermentation. When I do a SF-style sourdough (only white flour), it takes much longer to ferment that the 10% whole wheat.
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My understanding is that because rye makes things very sticky, itās more difficult for the gas produced by the yeast to expand and develop the gluten. Rye is also more complex vs white (which is basically just a sugar already), and I think it allows down consumption/ reproduction.
I did 4 folds (no kneading), before the bulk, and it was at least 15 hours before it doubled. Still ended up with a pretty closed structure without the big air holes Iām used to in my bread flour loaves.
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Just did my second removal and adding that portion back.
Lovely smell!
Whole wheat flour.
Sprouted wheat flour.
Red winter wheat, whole berries I pulverized in the NutriBullet.
Source of flours.
Iām not really sure to tell when it becomes official starter??
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Usually when it settles into a regular ārise and fallā rhythm.
Lots of bubbles after feeding until it reaches a peak, and then gradually tapering off until the next feeding. At that point (usually 5-10 days), you can start using it, and you can also cut back feeding it by storing it in the fridge. You just have to āwake it upā again before you use it.
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Hey HeadyBearAdventures, thank you for the info. I thought, Iād just see if my flour was still workable, and the red winter wheat, I ground up, was just, me wondering if this would work, being $.40 cents worth of grain, I may waste.
In a week or so, I think I may restart, in glass pint jars, or transfer it into glass jars. I was just gathering and jumped to use them with out much thought.
Iām getting excited to bake a loaf with this, but that is putting the cart in front of the horse, for now.
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I love that youāre experimenting with different types of flour!
@webeblzr as a beginner, and even most experienced home bakers just keep 1 starter going, so once you get a glass jar (I recommend 750 mL/24 oz. with a wide mouth) you could literally put all three cups into it and youāll have a really nice sampling of indigenous wild yeast!
Then just feed it based on this article.
When youāre ready to bake hereās a Beginnerās sourdough
Are you seeing signs of fermentation? If itās active it should bubble up pretty far after you discard and feed.
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Yeah, I can not seem to stop myself from what if and whan it starts, I just go with whatever mad idea, takes control of my sensibility.
This first step was to rid me of the what if demon, AND I really thought my flour would be old, and not viable. The grains I pulverized, into a flourish substance, I had zero expectancy that it would work, as milling is very old staple of life.
Yeah, Iām getting enough action (bubbles) to feel like it may work, so now, Iāll get out my fermentation lids, and clean up some jars, and chase this sour dough starter proper like.
It also doubled in size, after the first feeding I did.
Thanks for the link also. Iāve been (loosely) this German fellow the bread code on you tube.
He is a younger dude, kind of geeky, and likes to experiment, and know the science of the processes.
He states, we can tell when our starter is ready to use, by itās PH factor. Once down in the 3.0-4.0 ph range, it is ready. IDN?
Thanks for the kinds words!!
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!00% Whole Wheat bread.
Technically not full sourdough, as I do use some yeast.
I let it rise for 18 hours +
This is the final proofing.
The result !!!
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This is the initial āpushā of wild micro organisms in the environment. Super common, but the key is waiting until the wild yeast is the dominant life. Hence, the 5-10 day wait for āregularā behavior
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I picked up sourdough a bit in quarantine. had a really nice one going but lost him in a move. very sour,
needed pretty strong cheese to stand up to the bread!
it also ignited a lust for Le Creuset stuff, unfortunately 
letās see those dutch ovens!
lookin good! 
looking forward to some loaves! 
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So this time bread flour was the cheapest and best buyā¦ any ways picked some up and have been feeding my start every day for the past four days. Its actually showing a huge difference in rise than the white flour was displaying. I keep track with a rubber bandā¦ anyways the start is much happier now. New year,ā¦ new ā¦bread start 
. Also when I fed it I was super stoned and decided Iād make a small loaf with my Discardā¦well see if it turns out tomorrowā¦been a while for me since making a good sourdoughā¦ I canāt wait for it to come out of the oven. The start that I put into it was supppppper bubbly. And straight Sour, freaking awesome Smelling. At the damn store a regular loaf of sourdough is 9 bucks. Damn!.. Iām glad everyone is so involved and trying different methods and having fun with this I hope. Also itās cool to see people here who have been doing this for a while, I enjoy all the tid bits of information I find people share. Itās useful. Iāll share how my bread turns out. 
hopefully really good.
Later my breaderin
Pawsfodocaws
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Welp, the last two days has shown no expansion of the starter what so ever so I started over with a fresh batch. Such a bummer.
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