I’ve found that dedicating a week to sourdough baking is such a rewarding experience, especially when trying different types like sourdough cookies and Irish soda bread. One thing I’ve learned is that sourdough discard doesn’t have to go to waste—it makes excellent cookies, pancakes, or crackers, giving you a zero-waste baking routine. When preparing infusion loaves, experimenting with various herbs or spices can add incredible depth to the flavor. I’ve mixed rosemary and garlic in one batch, which made the bread wonderfully aromatic and perfect for sandwiches. Though it takes patience to maintain a sourdough starter, the flavor payoff is well worth the effort. Regular feedings and keeping the starter at the right temperature are key to a strong rise and good texture in your breads. Lastly, don’t be afraid to try new experiments with your sourdough baking. I once included dried fruits and nuts in my loaf, which made a delightful snack. It’s all about enjoying the process and discovering what works best for your taste preferences and schedule.