I've returned to bread baking after a hiatus of a decade or two. In my previous life, my sourdough breads always needed a little boost with commercial yeast. This time, I've decided to look after my pet better, and to bake without commercial yeast. Not that I think commercial yeast is a bad thing. I just want to be able to get sourdough bread right every time, using only my starter. Then we'll see.
I have been experimenting voluntarily, e.g. trying the folding method instead of kneading, and involuntarily, e.g. baking with KAF's white whole wheat flour, which I bought by mistake and which I didn't even know existed. My first attempt was hilariously disastrous, and you can read about it here. But every time, I learn something new, which makes this adventure all worthwhile.
I learn a lot from the discussions on this forum, so a big thank you to all.