More messin' in the kitchen

You could try this (below), I would recommend it. It’s getting cooler now, so you will have to watch the temperature, it is better when things are warmer.

I tend to use Strong White but a couple of tablespoons of Wholemeal make the texture and appearance interesting. I’d just use white for a start until you’ve got the knowledge. To start getting technical, when I was making sourdough Rye flour was a part of the mix, but that’s rabbit hole to get lost down.

You might find the following interesting, I got good results with it.