I’m sure geeking out about every little aspect of the process helps make better sourdough – it’s certainly the case with beer – but don’t let that intimidate you from giving it a shot. I made it for a couple of years without ever using a thermometer or worrying about precise water measurements or anything like that. And I made some damn good bread while also having a few clunkers. Give it a shot and then decide just how deep you want to get into controlling the process.
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