I just think they’re neat.

I struggled with a not great home-grown sourdough starter for a few months several years ago and eventually gave up after dozens of dense frisbees and the occasional success. Recently got a sample of a tried and true starter and, well, this is way more fun.

First image: 50/30/20 Bread flour/Whole wheat/Rye, 80% hydration.

Second and third images: 80/20-ish Pizza Flour/Rye, 80% hydration.