Sourdough is less a recipe than a relationship with time. Our starter needs to be lively, the dough needs space to ferment, and the baker needs to notice what is happening rather than force a timetable.
During a long fermentation, flavour and structure develop together. The dough becomes more expressive, the crust colours deeply, and the crumb takes on the gentle acidity that makes a loaf unmistakably sourdough.
We plan every bake around that rhythm. It is slower than a shortcut, but the result is bread with a real sense of place and character.
