It took three days for this starter to roar to life. Made a loaf using only wholemeal flour, and it was suprisingly good. I'm impressed. I've been much more successful with this starter compared with previous homemade sourdough starters.
A lovely lactic-dominant flavour profile, strengthens over the first few weeks, and hold a lovely sentiment of heritage from pre-WW1 France. Makes amazing discard crumpets in addition to rye, spelt and white sourdough. The smell is incredible, raw and as bread. So good!