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Not All Great Bread Is Sourdough, and This Loaf Proves It Epicurious 1/8/2021 © Photo and Food Stying by Joseph De Leo Those who have been paying attention to pandemic bread-baking patterns know that it typically goes in two stages. Stage one is the full-throated cannonball into the deep end: You buy the bread books, nurture a sourdough starter, give it a name (Janet, after your grandmother), bake three loaves of bread a week, and consider opening a microbakery. Stage two, which comes three to nine months later, starts with feeling bloated. You become irrationally irritated with Janet and start sleeping through the second and third and fourth turns of your loaves. You bake less and less bread and eventually Janet and your bread-baking habit dies.

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