When it comes to baking sourdough, there’s an incredible range of styles and flavors to explore. Over time, I’ve experimented with various kinds of sourdough—from classic tangy San Francisco-style to softer, more mildly fermented versions. Each type has its unique characteristics, influenced largely by the hydration levels, fermentation time, and the starter culture itself. One thing I’ve found essential is understanding how hydration affects the crumb and crust. Higher hydration dough tends to produce a more open crumb with larger holes and a lighter texture, while lower hydration makes for a denser, chewier bread. Adjusting the fermentation time also changes the sour profile—the longer the bulk fermentation, the tangier the bread becomes. For those asking “what kind of sourdough you make,” it’s helpful to consider your flavor preferences and baking schedule. If you prefer a mild tang, feeding your starter regularly and shortening bulk fermentation helps. For a more robust sour note, extend fermentation and use a well-developed starter. In my journey, I’ve also tried adding rye or whole wheat flours to enhance complexity, which enriches the flavor and creates a more nutritious loaf. With baking, patience and consistency are key—you learn so much from each loaf, whether it’s about shaping techniques or managing your oven’s heat for the perfect crust. Sharing this because many aspiring bakers often feel overwhelmed by sourdough’s reputation for being tricky. But with some experimentation and attention to detail, baking your favorite kind of sourdough becomes a rewarding and delicious pastime.