As I have been nurturing a white flour offspring of my usual rye starter I thought i'd give it a test bake with a 100% Strong White loaf before using it with some expensive french flour result was fine and as I add very little salt it tasted like a salt free Tuscan bread i've had in the past. Not much sourdough flavour though. The other loaf is my 2nd bash at Dan Lepards excellent walnut loaf but this time I ommitted the dried yeast and did a 100% sourdough version. It worked fine and I had seen other TFL members had tried this. I halved the recipe so only made the one "Pave" shaped loaf which will be ideal with some cheese over the weekend.  Partial loaves and compulsory crumbshots below!, cheers,  Steve