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I can hand you a recipe. In fact, I give three - one for wheat, one for rye, and one for the gluten-dodgers among us. But don’t let that fool you into thinking that’s the way to bake sourdough. That’s just the beginning of your journey!!!! Bread is personal. It’s as personal as your favourite mug, or the way you butter your toast (right to the edges, or leave a border like a monster?!). The bread I like might not even make you blink. And that’s okay. That’s good, actually. It means you’ve got your own taste. Your own idea of what makes a good loaf. That’s half the joy of it. I get asked a lot by my sourdough starter customers, “What’s the best recipe?” My answer to them all? The one that makes you excited to slice into it. Could be a classic boule, could be a lopsided thing you forgot to score. Doesn’t matter. If you bite into it and think, “Ja, I made this,” you’re winning. Now, if you’re the sort who clings to a method like a life raft, you’ll need to loosen the grip a bit. I have discovered over my years baking this delicious bread... that sourdough definitely rewards curiosity. You’ll need to roll up your sleeves and play around a little - have some fun!!!! Chuck in some seeds. Mix your flours. Bake it in a potjie pot if that’s what you’ve got on hand. I once used a flower pot out of desperation… came out lekker, nogal! (I am joking, lol) - but I have used a Pyrex casserole and it was as good a loaf as any other. You’ll mess it up sometimes. You’ll forget the salt, or overproof, or bake it too pale. You’ll mutter a few choice words and swear off sourdough for a day or two. And then you’ll try again, and it’ll be better. That’s how it works. The internet’s overflowing with recipes. Try a few. Break them. Mash two together. Invent your own. That’s when you stop baking like someone else, and start baking like you. The bread you end up with will tell you things… what kind of crumb you like, how tangy is too tangy, whether you’re a crust person or a softie. Every flop and every fist-pump success builds your own little bread blueprint. Don’t wait for some expert to give you permission. You already have it. The dough is in your hands… literally. All that’s left is to see what happens when you let go of the rules!!! And if your loaf comes out wonky? Slice it, toast it, cover it in butter, and eat it proudly. Because at the end of the day, it’s your bread. And that makes it perfect. ![20241121_104316 (1).jpg](https://cdn.steemitimages.com/DQmaD7rCAfwjX5Un9qqQhsWNhE1WQ7NkCfyho9d4hEeQXA7/20241121_104316%20(1).jpg)

❤❤❤ ***Until next time... Much Love from Country Bumpkinland, South Africa xxx Jaynielea*** _{ALL IMAGES ARE MY PROPERTY UNLESS OTHERWISE CREDITED} _{*Typos make me human. I may or may not get around to correcting them.*} _{^{*All written content shared here is my property, unless otherwise credited*}}

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