I salute you my fellow baker🤗, hihi. 10 years of experience, wow, I think that you could teach me a thing or two about the process. Life lessons and bread making...you are right! Patience and gratitude is one of them. I can't rush it and when I take the first bite I feel grateful. It is rewarding to watch it grow and to eat it knowing that it is a product that came from working with my own hands.
Have you tried different types of flour, what works the best, from your experience, in order to get a really good sourdough bread?
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Even though I have been doing it for 10 years now, I still learn new things every time I bake and sometimes I am humbled when I think I know it all. And as you say, sourdough teaches you to be patient, as you cannot rush the process! And that is what so few people understand; sourdough is not a recipe or a type of bread, rather, it is a process. Anything can be sourdough, muffins, pancakes, croissants, bread, etc. It is the process (lengthy fermentation with natural yeast and lacto-bacteria) that turns it into sourdough!
Oh yes, flour is such an important part. There are so many nice combinations, but my two favourite ones are (i) 40% spelt flour, 40% normal bread flour, and 10% rye flour, and (ii) 40% semolina flour, 40% normal bread flour, and 10% rye flour. Do you know baker's percentage?
I will have to write this down on paper in order to not forget it haha, maybe I will try the combination and tag you as the original recipe source :)). I haven't tried to make different combinations of flour yet. I was searching the other day information about buckwheat and I was reading that some folks use it for bread. There are so many possibilities! I do not know about baker's percentage, maybe you can also explain that to me? If there is any bread community here on Hive let me know I would gladly join in order to learn more. And how about the water that you use in your bread? Do you have any preference?