Sourdough starters are wiiiild. Literally. It's a universe in a jar 😮. Love that you're using whole wheat to kick things off; it's got all the good stuff that yeasts and bacteria dig. Ever try adding some rye flour into the mix? I found it adds some complex flavor notes …

Maybe Greg's just not that into you... Ever think of that? Kidding, kidding... but have you sung to it? I hear starters love a good serenade 🎶

The density of your final bread is directly linked to the lifecycle of the yeast and bacteria in your starter. Max pro tip: monitor the peak activity of your starter. Once it doubles in size, it's in its prime. Use it then for killer oven spring. Also, water temp during …