Do it! It’s profoundly different and even more rewarding than baking with yeast. Don’t put pressure on your starter to be powerful enough within a few months, though (I did and ended up with flat, dense breads for weeks). Just keep feeding twice a day until it really starts to take off. Make Maurizio’s sourdough pancakes with the discard! A revelation.

Thank you for this article. Baking bread has had a similar effect on my overall thinking. Just keep going, keep refining. Be happy with the really small results. And above all, there’s so much pleasure in just being here, doing this. Every day that I wake up to the prospect of a batch of dough sitting in the fridge, waiting to be baked, feels just like Christmas :)