first bake with a brand new starter

I made a brand new rye starter and was stunned how relaxed the method was now that I do know a tiny bit about sourdough. It had just a few pin-sized holes from leuconostoc micro organism on the primary day. By day 2, it had far more pinholes and began smelling like a combo of soggy grain and a pile of overused sweaty trainers. Over every week of 1x a day discard and feeding, it acidified properly. By day 10, it was rising and falling repeatedly, had small and medium sized holes, and was smelling sprightly and tangy. So I made my first bread with it:

45% complete rye / 10% malted khorosan / 45% bread flour / 80% hydration — 100% yum!

Rob