Baking sourdough bread rarely fails due to a missing recipe – but because we cling to recipes. 🍞 Patrick Hemmingerdescribes it in a relatable way: «6 hours at 26 degrees» – yeah, sure, on Friday at 5 PM during the Ice Saints' days. 🌧️

The «recipe» by Patrick Hemminger: Bread only becomes an everyday thing when you understand the process. 🧠 Then you don't have to slavishly stick to a recipe.

Add more starter, place it warmer, done: not Instagram-worthy, but almost certainly better than 99% of bakery breads.

Don't wait for the perfect temperature or search for the perfect flour. Get started with what you have.💥

A small addition from me: I bought a proofing box for bulk fermentation for little money and scheduled my dough production so that the dough piece goes into cold proofing on Wednesday, Thursday, or Friday, depending on my weekly schedule. After 1, 2, or 3 nights, I take it out of the fridge on Saturday morning and put it into the preheated oven.