My cousin asked me if I needed anything from Costco as I don’t have a membership 🤣😬

Before your first loaf ever hits the oven, there's one thing you need to understand: bread rises because of gas. That's it. The question is just where that gas comes from. Baking powder gives you an instant chemical reaction. Commercial yeast gives you a reliable biological one. Sourdough gives you a living ecosystem with wild yeast and bacteria working together. Same mechanism. Different tools. Different trade-offs. That's the whole lesson in Week 1 of the Baker's Fundamentals classroom, and I turned it into a video so you can see it laid out clearly before you ever touch a bag of flour. Watch it, then tell me: which path are you on right now? Drop it in the comments. Self-rising, yeasted, or sourdough. No wrong answers. This is Week 1 of the Road to Sourdough series. We're building the foundation first, because bakers who understand the why don't panic when something goes wrong. This is your sourdough starter guide. Put it somewhere that you can find it. I don't believe there's a better guide out there https://sourdough-starter-master-kxo6qxb.gamma.site/

I find I am lacking great pans for baking breads - Esp Quick breads and focaccia. What are your Favorites?

So hubby wants homeade pizza tonight but with sourdough starter. Amd good recipes I found one that calls for ½ a cup of starter 1.4 cups of water 4 cups of flour 2 tsp of salt and 2 TBSP of olive oil. Is there a better potion or how does this recipe sound i found it online so I want to make sure I dont mess up the dough.?

I moved last summer and just realized my oven has a proofing feature. Does anyone use this?