Today's baking

I haven't posted photos for a while and whilst my 100% hydration wheat leaven is having a "funny" my original, 50% hydration, starter is going strong.

The top loaf is 100% sourdough, mainly spelt flour (wholemeal and white mix) whilst the other two are mainly white flour but with 15% wholemeal wheat, 5% dark rye and 5% nut brown malt flours.  These were a hybrid dough with a 250g of white sourdough and a small amount of "fresh" yeast (it was what was left after I had thrown the blue bits away).  These are gifts so, sorry, but no photos of the crumb.