Making sourdough bread is a partnership. You cannot do it alone: you have to work with the yeasts that are in the air all around you. You can’t dictate how much of these yeasts will end up in your recipe or how quickly they will act to make your bread dough rise. You have to do your best and then step aside, get out of the way and trust Nature to do her best.
It’s botanical cooking and/or foraging at its very best, because you do your bit and then Nature does hers. It’s also much easier than people imagine, and once you get the hang of it I promise you won’t be buying your bread again.
The key ...
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