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I accidentally ran out of whole grain flour, so I used a lot more white flour. In turn I could incorporate more water and get more rise out of it.
Me: so I have been getting into baking a bit
Everyone in my life: oh like sour dough?
Me: sigh
One day I will find a week of my life with nothing to do and I will attempt it.
It's like an hour's work stretched out over two to three days. Nothing to be afraid of.
I just don't want to tie up all my equipment for multiple days just to get a loaf that doesn't taste good.
How many weeks are you at?
I started at the end of summer 2021. So I'm probably in the 110s to 120ies right now. I can't tell exactly.