Sourdough bread

I made a sourdough starter recently, and I use it to make bread, instead of yeast. The process is extremely easy: just mix a couple of tablespoons of flour with a couple of tablespoons of water, leave it in an un-capped glass jar (or plastic container), and every day add another spoon of flour and water. After a few days, it'll start to froth and grow, and smell sour. There, that's a starter, you can use half of it to make bread, and add flour and water to the rest for next time. After it starts growing, keep it in the fridge, then it doesn't need feeding every day.

I read somewhere that you get different strains of yeast and bacteria depending on where you live, the yeast living in the flour you use, etc. My non-statistically significant experience hints that's true. When I made a starter in the US, it doubled in size in about 2 hours after feeding it, and the bread wasn't very sour, if I wanted more sourness, I added more flour after the first rise, and had the bread rise twice before making a loaf. Here, I got a completely different behavior. After I feed the starter (or knead it into dough), nothing happens for 3 to 4 hours, and then, within an hour, it doubles in size. It's also more sour.

I made two loafs, one with white wheat flour, and a multi-grain with rye flour and whole grains.
This is the wheat flour bread, not very sour, but more sour than the simple supermarket-yeast bread I made before. This is good to escort food, or dip into stuff.

The whole-wheat, rye and multi-grain bread had a much stronger flavor, as expected. It was a meal on its own, best eaten with just a bit of butter, or with cheese.