I have a friend who has never baked sourdough (or anything except challah with a bread machine) who is thinking of making sourdough. San Francisco sourdough is what she likes (i.e., white flour). She doesn’t need it to be artisan-type, she just wants a loaf of bread and probably won’t want to bother with steam or anything but a loaf pan. I have no experience baking sourdough this way and wonder if anyone can tell me what she can expect, or give tips on how to succeed.
Thanks for any input!