Hi Jacqueline, sourdough baking can seem very complex and daunting, but you don't have to understand all the science in order to make good sourdough bread, and we're here to help! The trick is to find a level of engagement that works for you and your starter, and allows you to make the kind of bread you want to make. This might mean purchasing a sourdough starter from us, keeping it in the refrigerator when you're not planning to bake with it, and giving it one or two feedings a week at room temperature prior to baking to revive it from its stay in the refrigerator. Most sourdough bakers begin the process with some of the same uncertainty that you express, which is why we are always happy to answer questions and make suggestions. I'm sure we can help you find a sourdough path that works for you, so please don't hesitate to give our Baker's Hotline a call at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. 

Barb

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