Sourdough... What a journey. I was fine baking yeasted breads for a while, but really wanted to get good at that "illusive" sourdough. After reading tons of information of the subject, watching dozens of videos, looking through dozens of recipes - the amount of information was overwhelming. I wish there was someone there just to summarize the following: Make sure starter is active Mix the flour, water, starter and salt Few stretches and folds to strengthen the dough Let the dough rise at room temperature to 80% Gently shape Cold ferment Score and bake This really is not that much different from the yeasted breads. The turning point for me was a book that I was gifted: Emily Raffa's " Artisan Sourdough Made Simple "... The turning point for me was a book that That very first "Everyday Sourdough" recipe in her book is what really gave me a better understanding of the sourdough bread making process and that sourdough is really is not that much d