It sprang quickly to life, i've divided it in two, one fed with rye, one with wheat flour. So far i've baked a batch from each, both times using a three step process and then adding 1/2 percent fresh commercial yeast into the final dough(am still too chicken to go all the way)
This is turning out to be big fun, the culture has a pronounced but well rounded sourdough tang, it's the beginning of a new adventure, am digging it plenty.
The photo is from todays batch, 20%Ruch flour(a Swiss thing, dark wheat flour) and 80% white flour 550, (probably the equivalent of American all purpose)
Big fun, big holes.