[yokohama]

I've been making sourdough off and on for the past few years. I started when I was working in China because the local bread was sweet, crap or expensive. I smuggled the starter home, foreign Chinese microbes and all. and kept it going for quite a while.
The taste and texture is much better than shop bought but ironically, I gave up during lockdown. Got fed up of kneading, rising, needing, proofing, bread every week just to keep the starter going. I'll probably come back to it eventually and I still bake my own bread but tend to go for Grant loaves or Soda bread these days, which only take an hour or two.