Sourdough has become a passion of mine. It can be so beautiful. I get requests for my recipe all the time, but it is evolving. Working with a starter and wild yeast means you can manipulate the flavor from mild to sour. Using different types of flours changes the texture and the flavor. My go-to recipe is based on Naturally Leavened Sourdough recipe from King Arthur Flour. I have changed the flours and adjusted the hydration, and I like to do a cold bulk fermentation which helps with the designs I have been exploring. If you’re looking for some sourdough tips and starter recipes, King Arthur Flour is a great resource.
My favorite tools are the Bread Cloche from Emile Henry, Wire Monkey Shop Lame, and Bee’s Wrap to keep the bread in. I also use a banneton for proofing. I often use my Traeger Grill to bake the bread, and the Emile Henry Bread Cloche make it easy because of it’s ability go from room temp to a hot oven/grill without the need to pre-heat. It is high heat safe! Happy baking!