Very fluffy, rose quite well. Not as acidic as most sourdough I've made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.
Here's the dough at peak rise.
this post was submitted on 18 Jul 2026
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How did you harvest it? I brew as well. I've tried with some trub and it didn't work at all.
Trub is basically all tired/dead yeast. You want to harvest it during the Krausen that's the growth stage. Its sometimes referred to as barm.
I poured some from the bottom of the carboy into a jar, after secondary ferment. Then I fed it, and it worked well. Idk maybe I just got lucky, or I beat the statistics through quantity. Your mileage may vary.