After two years of living in an extremely poorly insulated house with no easy way to regulate air, it’s finally time to start a new sourdough starter.

This is day 2.

100g of starter, 100g wheat flour, 100g water.

ATL raised. 🐦‍🔥 // Design, music, coffee, bikes, community. //
Designing at @decentdao

Looking nice and quite alive!
Hopefully I get my new kitchen soon to get back to my baking routine and my collection of yeast ready. I will be starting with whole rye flour to set the base.
Btw, I’m seeing a pattern here… cats & sourdough 😅

Looking forward to sharing any tips with you 😃

Ideas | People | Brands | FLOC* @floc wearefloc.com

I should add cats and sourdough to my bio, eh

Rye flour is the move! I don't have any on hand (and am just trying to use up a bunch of old flour right now), but rye is the best for getting a starter up and running. Starting with this morning's feeding, I switched to a 50/50 mix of wheat and all-purpose to start adding more depth (and hopefully more rise)