Sourdough 2014, the starter

The newest version of the mostly rye sourdough bread (with whole wheat, white wheat, corn meal, ground flax and honey) provided a slightly tart complement to blue cheese &/or hard salami. The starter seems to have settled down into a semi-hibernation, between feedings, with a nice fresh vinegary, yeasty, alcoholy bouquet.

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Rye sourdough, top view, three days after feeding.
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Rye sourdough, side view, three days after feeding.

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