Just decided I would use this space to help document my various starter and bread experiments.
Starter: Have gone from spelt (not sure why I tried that) to whole wheat, now shifting to rye. As soon as the size of the existing batch is down a bit I will shift to the NMNF method to keep it going.
Bread: Slight shift here from must-be-done-all-right-now to spreading things out a bit. Basically, I am starting to plan ahead better. Start levain, then mix and rise overnight, fold, shape and proof and bake in the morning.
Recipes: Whole wheat and plain sourdough is fine, but need to add more seeds and other ingredients.
Now to decide on this weekend's bread!