I’ve been experimenting with sourdough lately, and it never ceases to amaze me how a few simple ingredients can create such depth of flavor. The way the wild yeast interacts with high-quality flour is nothing short of magic. If you haven’t tried making your own starter yet, I highly recommend it — nothing compares to that tangy aroma filling your kitchen.
Totally agree, that tangy aroma is unbeatable! I use a glass container for my starter — it really helps me see the bubbles forming. Have you tried scoring your loaves?
I love how sourdough can be such a journey! I find that letting my dough rest longer before shaping really helps develop that structure. Have you tried experimenting with different hydration levels? @jchan2049.