Maura’s bread sounds great.
I’m a novice baker who has been inspired by King Arthur and Jim Sullivan of Sullivan St. Bakery and the no-knead baking method. I’ve produced some pretty good boules using this method and have experimented with varied amounts of bread, all-purpose and whole wheat flours. I haven’t used sourdough starter and seem to be intimidated by the process of creating a starter and making sourdough a component of frequent baking. Any advice about how to start?

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