You’ll remember that in the early days of quarantine, sourdough was all the rage. Rustic loaves and pepperoni-laden pizzas popped up suddenly on endless social feeds; no matter the maker’s prowess in the kitchen, it suddenly felt like anyone could tackle sourdough.
The key to sourdough mastery is the sourdough starter (which, as luck would have it for ambitious home bakers, some bakeries and restaurants started selling directly to customers as a pivot during the pandemic). With the right sourdough