You are absolutely right: You have to be comfortable with bread making before attempting sourdough! The timings all change with the seasons, and the different flours used, and you have to just go with the flow, and let the dough tell you when to proceed to the next step. It is such a satisfaction, making sourdough bread, and it is the way that bread was made for millenia - no timings, no yeast, no oven temperatures - just the incredible fusion of water, flour and salt. My particular pleasure is to convert recipes back to sourdough. So beautifully put, Frederica - sounds like you've really embraced the sourdough spirit... Thanks for your words here. PJH

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