I'm developing a new sourdough culture, one that I started off of Rye flour and let it find it's own wild yeast. It's only 7 days old but since I hate to waste anything and had a half cup or more to discard to continue the process I gave it a container of it's own, fed and watered it bringing it up to 100% hydration and gave it 30 hours to develop. Then I used the Gump bread recipe very loosely to guess at how to proceed, knowing that Artisan breads generally have 25% of the flour in the sponge and that I needed a wetter dough. Anyway this may or may not have much of a sour taste but I got to try the stretch and fold. I have a loaf in the oven that is somewhat formed as it should be. I can see why they say that takes practice! Maybe by the time my starter is mature I'll be better at this. I'll try and get a picture of it but I think my camera is done for good.