How does Natasha Nicholes's sourdough breadmaking technique outperform traditional methods?

Hi there!

From what I’ve shared publicly so far, I’m actually still in the process phase with sourdough — experimenting with starters and trying to nail consistency. I talk about “sourdough process” briefly and admit some doughs smelled great but didn’t behave the way I wanted.

So I wouldn’t claim my sourdough technique outperforms traditional methods yet; I’m still testing, tweaking, and learning rather than teaching a perfected method.

Are you looking for help starting sourdough in general, or specifically curious about how I’d adapt it from my classic/bread-bowl recipes?