My second successful sourdough bread from the starter. I am on a roll. It is super yum, and has a less dense consistency than the dry yeast boulé. Of course there is also a slight sour taste, but it could be more sour.

The process takes a total of 2 days, but it’s not very laborious. So, if you are in and out of the house all day, it could still work. I have found it a somewhat forgiving process, as long as you don’t do anything drastic, like adding hot water instead of lukewarm, or adding the salt right away with the yeast/starter.