Chewy, soft, slightly tangy, mildly sweet and aromatic, a crusty loaf of sourdough bread made in a time-honoured tradition is a labour of craftsmanship, and an object of beauty, with a depth of flavour unachievable in yeast breads, commercially or homemade.
Making sourdough bread is committing to a relationship with your starter. Think of it as your new born baby since your starter is also a living organism. It needs regular feeding at intervals, and they are all different with their own quirky characteristics. Although a step by step set of instructions may help guide you, just like a formula for your newborn baby’s feeding and napping schedule, adjustments will be needed on an individual basis.