After a first succes with my white bread I thought I could do it even better and made another SD bread (rye SD, the flour I used for the bread was roughly 3 quarters rye, 1 quarter white wheat). My bread looks ok (well, I've seen nicer ones,too) but has an incredibly sour taste. I'm going to post some pictures of everything I've got so maybe someone older&wiser can enlighten me. I know sourdough is supposed to taste sour but my bread you almost can't eat. Well, maybe if it were your only food.
I think I'm throwing my SD away, starting another one (bye, bye, rye!) and I'm grabbing that pain de campagne recipe and I'm following it to the last gram of any ingredient so that it works better.