The Life-changing Magic of Sourdough Breadmaking

I’m standing in my sister’s kitchen, discussing her bread dough, which sits warmly nestled in a stainless steel bowl. It’s in what’s known as the bulk fermentation stage, which means it will sit there for two to four hours.

She excitedly shows me her new bread-making accouterment: sourdough starter, new bench scraper, lame, artisanal flours, bannetons, work notes, and a prepped…