First of all, the starter’s name is Patricia.

(Hello MOTHER!)

Patricia gets fed and told she’s pretty.

Dough is mixed once Pat feels like it.

The child of Perfect Patty then takes a series of naps, you may know this process as fermentation.

The dough gets baked.

One last nap to cool down.

Eat a loaf in a day - no shame.

Repeat!

With the exception of optional additional toppings and olive oil for the focaccia,

my classic sourdough and focaccia dough is created with only flour, water, and salt.