Sourdough Bread

I did it! Thank you Ellen and Chris for the rye flour suggestion. It rendered a viable, pleasant-smelling starter which survived a week (at least) in the fridge before I got around to using it. The bread? Tangy, just like actual sourdough! And chock full of flax seeds, sunflower seeds, whole wheat and more rye flours. Maybe next time a little more water to make a softer dough and slightly moister loaf.

As exciting as it is, I still probably shouldn't go around shouting 'I got some! I caught some wild yeast! Whoo-hoo!!!'