Further to making my first sourdough bread (09.02.13) I have made several loaves all ok, although some better than others.
I have just had a good result with the following Rustic loaves:
75g Rye Flour
425g Wheat Flour
300g Sourdough starter
10g of both salt and brown sugar.
The pictures show the loaves from the oven and also the cut loaf. This is the nicest loaf I have made in terms of taste and structure.
As my results vary, I can only assume the difference is down to the condition of the starter at the time of baking as all other elements and technique are the same each time, any help on gaining repeated good results would be welcome.