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I finally tried that sourdough starter recipe my neighbor gave me. It took about a week to get it bubbling right but the first loaf came out perfect. The crumb was airy and the crust had that nice crackle. I swapped half the water for some beer leftover from the party and it added a subtle depth. My kids ate it with butter before dinner and asked for more. Next time I want to experiment with adding dried herbs right into the dough. I also learned you can keep the starter in the fridge and feed it once a week if you bake less often. That saves a lot of flour. The texture is totally different from store-bought bread and way more satisfying. qV9Q7ziOlOd0Z I have been giving little jars of starter to friends so they can try it too. It is a fun project that does not require fancy equipment. Just patience and a warm spot on the counter.