Sourdough bread is made with a starter or levain. It’s a slow process, designed to maximise the taste of the bread. I made two loaves and a couple of small bits n bobs for my first effort and they took about 8hrs to prepare and bake. Every hour, the bread is turned (folded in on itself) and this causes glutens to form and rise. It’s been an education but I’m ever so pleased with the results. Recipe to follow..