I have no idea what I'm doing
Really. I started a few months ago with the New York Times "no-knead" bread recipe that uses commercial yeast and sits in the fridge all night. I started experimenting with my own starters, and now I ferment a new batch everywhere I travel. The one I started in Spain is ridiculously active, while the one from Maine is decidedly less so. It's fascinating.
Anyway, I can make a mean plain-jane-white sourdough and a pretty decent cherry chocolate sourdough. Looking forward to learning more about the science and more interesting recipes!