I miss baking bread (it's been 10 years, I'm relearning the process lol), so I'm making new starter (100% hydration). I'm doing experiment with salted starter. My goal is to minimise sourness. I add 4% salt every feeding. It doubled in size on last feeding in 12 hours (it's day 5). I will do 66% hydration salted levain (4% salt), and 66% hydration final dough (2,4% salt, my usual preference).

I'm feeling kinda impatient. Can I just proceed making levain right now? lol

By the way, I used my discarded starter to make chinese scallion flatbread. I add nutmeg, ground pepper, sesame oil. It's fawking delicious. It tastes like I added MSG in it, which I did not. It's packed with umami flavor. So bizarre, yet so good.

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