Living off the air

No, I'm not a breatharian, but that sure would be awesome, though. No, I'm talking about sourdough! (I realize that most if not all of the yeast in sourdough starters come from the flour, not from the air, but isn't it neat to think that in the air everywhere there is yeast floating around that needs only to be caught and domesticated in order to yield delicious bread and other baked goods? It may not be entirely true, but it's an entertaining thought, at least.)

Anyway, this is my sourdough starter. I cultivated it back during the first week of February, which makes it only 3 months old. I used this method for beginning the starter. This was my second attempt at a starter, with the other one resulting in a huge amount of gross flour sludge.

This starter, which I've named "Fluffy" is pretty hardy. It survived living in room temperature with not quite daily feedings for a week, although I haven't baked with it since then, so I can't say
how the flavor was effected.

Apart from the pizzas I made last week, I haven't really made anything sourdough lately. This is one of the first loaves of bread that I made with it. It's about half whole wheat, and the dough was a bit wet so the loaf didn't really hold its shape, but it had a great crumb and nice sour flavor. I've since learned how to make a more crispy crust and shapely loaf, but I've never been able to replicate the crumb of this loaf.