So over two days we have eaten one and a half bread... I think it is time to make more.

Jay I would like some tips on starting a sour dough if you have some

Last one I made was a "sour dough" with commercial starter. Good bread with a wonderful airyness but not very sourdoughy

Next I want to try my hands at a rye bread

Apparently the caretaking of the yeast for sourdough starter in San Francisco is down to a single person at the most famous bakery. And if he screws it up, there will never be another loaf like it. But mostly, it's the proportion of starter to fresh dough and how much proofing is done along the way.

i will give you a rundown and link you to a couple sites with good info when i'm at my computer! And thanks for the reminder i need to get Bucky out of the fridge ans feed him today!

Chef John's Sourdough Starter Recipe

this is actually the recipe I used to create my starter last year. It's really straightforward and just takes time and patience. I had no luck at all way back when I tried using storebought starter packets, but this worked great

there are also recipes that recommend using pineapple juice to help kick things off, b/c the acid helps the beneficial bacteria outcompete the stuff you don't want in your starter at the outset and supposedly gets you a usable starter faster

also this is a great forum for all bread related questions, and their sourdough subforum is particularly good, with a lot of really helpful people and good topics on it

it turns out that centuries worth of 'common wisdom' about starters and yeast is actually bs, the yeast in starters doesn't actually come from ambient yeast in the atmosphere, it's on the flour that's used to make it