nice, but too complicated. slice a cabbage, add some salt, pound it, stash it for 10-15 days, enjoy. easy peasy and delicious (optionally pour some olive oil, vinegar and pepper on the serving for flavour).
just make sure i has enough juice to stay covered. odds are it doesn't; popular wisdom is topping it up with some extra brine. i prefer white wine.
You get the starter by leaving flour and water at room temperature for several days. Once the starter is ready, it's just more flour and water, plus additional ingredients (salt, seeds, olive oil, etc) sitting for several hours until it's ready to go in the oven.
I've followed sourdough recipes that were extremely complicated, which required me doing task every few hours for 3 days (so no way to do it if you have a regular job). But at the most basic level sourdough is just a fermented mixture of flour and water that is then cooked.
Are there any resources you can recommend to help speed up the education of someone wanting to learn more about this?
https://blog.themalamarket.com/sichuans-naturally-fermented-...
* 200g starter, 400g water, 600g flour, 10g salt. Mix together.
* Fold it over itself a few times every hour or so.
* When it looks risen, put it into whatever you want to bake it in, let it rise for another 30 minutes or so, bake at around 200C for about 30 minutes.
It's easier than fast yeast bread, as there is less kneading.