It is just flour, water, and a hint of sea salt. As the starter is basically just flour and water as well. As I'm interested to learn the first-hand experience of how to bake the traditional Eastern Finnish rye bread. So going back centuries in history. But, yeah, of course on the side I could experiment with some more modern variations.

Actually, there is a story to this sourdough. As there are always too many interesting things, and too little time and resources to master everything, I remember feeling that sourdough baking is among the things I won't invest my time in. But then, in the early years of me living in my current home I got visited by an UnReal World player from Canada. As a gift he brought dried sourdough started dating back to the Oregon Trail era. That ignited my first session of sourdough practices, I baked a bread a week, with varying success. After some 18 months of weekly baking it started to feel somehow too much, and I decided to store my version of the sourdough by drying it.

Now I have revived that dried starter from my previous run. So at this point it is like Oregon Trail heritage combined with some of my local wild microbiome. Let's see how it develops =)