Well done!
Mine died fifth day just cause I changed flour brand, totally forgot to check the protein % (which was less than previously used), still not ready to give it another chance and still having the desire to make it and dry it.
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Thank you, @alt3r it was something I have wanted to do for years but was too afraid of the process. The sourdough bread is so worth it. At our local grocery, it is now over $6.00 per loaf. I think adding some of the whole wheat into the starter was the big difference for the success.
I didn't even want to research the price on our market, because artisan bakeries are very rare, but that is a serious price for a bread.
Whole wheat is a huge game changer high protein %, unfortunately I can only buy all purpose flour here, must start searching for a windmill.:D
Not being able to get the flour you want makes it pretty tough. I would have to save for a grinding mill and get whole grains from the local farm stores or wherever they sell good grains. I am so happy with the results so far and I am now in the habit of baking weekly so it works well for me.