I, as you may know, also love to bake and have been baking my own bread for quite some time. Last fall I was given a sour dough starter by a fellow vendor at a craft sale and was so glad to have it when the great yeast shortage began.
I got into the habit of making sour dough bread instead of standard yeast bread for the months of March and April and just kept on going even when DD found me some yeast at a local grocer.
I follow my usual whole wheat bread recipe using the sour dough instead of bread yeast and factoring in the additional flour and water used in the build. I always feed the starter double in the morning before I bake and then, putting away one third (one cup) for the next time, build a sponge that evening. I use double the flour and the same amount of water that I use for feeding the starter and leave that thick sponge overnight to really get working.
I have been successfully making English muffins too and I decided that I wanted to see if I could make sour dough biscuits for a change. After a couple of okay tries (read too much whole wheat flour for a real biscuit taste) think that I have hit the jackpot!
It is such a pleasure to make and serve your own baking. It gives me the same satisfaction as completing a project that turns out exactly as you envisioned. It is funny how the little homely things can mean so much in these troubling times.
Have a lovely week whatever you do and remember to be kind.