So I baked my 2nd round on sourdough! Here a brief recipe but it's quite simple. I'm old school and will never bow down to scales! 1.5 cups sourdough starter (rye + white 50/50 mix) 2.5 cups rye and white flour mix Some olive oil Spoon full of honey Pinch of salt (not a big fan of it!) Most of this was throw together and salt was put in towards the end of kneading. Kneading was kept a little simple and not as vigorous and before as this mix doesn't tend to have much gluten (?) The dough was slightly sticky at this point. I rested the dough for 15 mins and just did a few folds and repeated once more! Then proofed in a bowl for about 6 hours! I left a bit longer as I was waiting for a regular yeast dough to rise with it which I made a 2 hours later thinking it would proof faster (how wrong I was!) Anyway I couldn't wait any longer so I decided to bake at 230 for 10 mins then down to 190ish for about 25mins! Any tips for my next bake would be greatly appreciated!