There’s so much emphasis put on temps, vessels, timing etc. and a lot of what makes good sourdough, is just a strong, well fed and fermented starter. The rest of this stuff is pretty forgiving. Again… let’s think about our ancestors process when we start splitting hairs. 🤪😆

The baker’s skill in managing fermentation, not the type of oven used, is what makes good bread.
Chad Robertson, – Tartine Bread