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Since the most frequent comments are about the flour I use, I decided to do an experiment, I bought 4 types of bread flour and baked 4 loaves with sourdough starter. I hope you find my video useful and choose the right flour for an aromatic and delicious bread.
The recipe for all 4 breads was the same, I'll leave it below.
100 g / 3.52 oz - sourdough starter (active)
350ml/ 12.34 oz - of water (room temperature)
500g / 17.63oz - of flour
9 g / 0.31 oz - of salt
* Another thing that I discovered now, is that it is not the high protein that makes the bread rise beautifully, but the type of wheat used! Choose soft wheat flour for your bread!

* The video does not contain paid or free advertising!
The flour was chosen by me personally, from the selection I had on the market shelf.For experimental purposes!