My ferment was started with flour, water and honey. Since then, I refresh it twice a week so it doesn't actually get too sour but keeps a bit of a sweetness. As you might have noticed, my son loves it!
I am still experimenting with different flours to get the shaping of the dough right and I have to admit that it is still a bit tricky! For a white sourdough, the canadian strong white is at the moment the best competitor. Wholemeal is coarser in itself so it is less of a gamble. I use stoneground wholemeal flour from Shipton mill. Sometimes however, for an unknown reason (yet) my sourdough bread ends up as flat as a pancake. As a friend said: 'you have made the world's most eco friendly frisbee!'. And here is the proof!
A solution might be to take my bannetons away from my kitchen when I start baking my first batches because the dough starts to stick to the proving basket as the clock ticks and the temperature rises.
By the way, does anybody know if the honey in my ferment could be a threat to 'honey-allergic' people?