And so it begins...

Okay you guys, I've done it! It wasn't even three weeks ago that Sourdough was a foreign idea to me. Thanks to everyone on the site for all kinds of lovely information, finally I'm turning out some happy, happy loaves.

My starter has since turned into three little guys. I feed "Bananas" (he smells like bananas) with whole wheat flour, another one (name to be determined) with rye and whole wheat, and "Pablo Le Mon" (he used to live in a Lemonade pitcher) I feed with whole wheat and white flour.

All is well, they produce nice country sourdough loaves together. 

Because I've been so fortunate, and the bread has been a smashing hit, I'm looking for ways to tinker and really start to get into the science of bakers percentage.

I'm am also interested to see what will happen come this spring because for now, I have a wonderfully (for dough) cold kitchen. The kitchen can sometime get below 60 F so it slows down the bread making process for me which is good. I don't do any refrigeration just day long fermentation in the cold kitchen.