Flour Water Salt Yeast of course. Any bakers here? What are your thoughts on it and is it really worth making a starter if I'm probably only going to make 1 loaf a week and a pizza now and then?
1 loaf a week is the perfect rhythm for keeping sourdough. Of course, I baked my own bread for years, and pretty much always used storebought yeast :) it is all good, comrade! .
I think you can, I just downloaded it from libgen the other day. It's a little intimidating with how detailed it is, but it also seems way better than trying to watch youtube videos.
No way should you make as much levain as he recommends. I’d recommend following these instructions for your first loaf the start picking around the book https://github.com/hendricius/the-bread-code/blob/master/basics/sourdough.md
I have not read FWSY. Once a week is a fine use case for making/keeping a starter in my opinion.
I bake a few times a month and I keep my starter in my fridge. If you keep it in your fridge you can get away with feeding it a lot less than a room temp kept starter.
If you're near salt lake city, I can give you some of my starter!
That bread looks delicious. Sadly I’m on the east coast, but I appreciate the offer. That fridge tip is good to know I think that’s what I’ll do for now.