One of my summer projects was to make sourdough bread. I made my own starter and tried out a few different recipes/techniques. What initially seemed like a massive faff to make bread, quickly developed into a bit of an obsession and I’m now making sourdough whenever I’m home at the weekends. It’s time consuming in that the dough needs to be mixed and stretched and risen over 24 hours, and you do need to plan ahead. But once you know the routine, there’s something quite relaxing about tending to the dough periodically throughout a day.
I follow the instructions from The Kitchn almost to the letter. I use slightly less water and my rising period in these cool climes can be longer. Instructions here.