Hi, thanks for all help....here are a few shots of a rye (from resurected starter) and a millers boule with a little rye, and then a fully white batton. The white battard was baked within a cast iron pot in the oven and this really helps the moisture to be retained, as the oven is fan and not very well sealed....
still need to make the whites more sour though...might try adding a little rye into the feed as suggested.
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