RE: My sourdough saga 🍞🍞🍞

You're welcome. Of course, it's not a secret. I use 10g of sourdough starter, 30g flour, 10g water and 8g sugar. The result is a thick dough. Wait for it to double in size. Then feed the dough again with 50g flour, 20g flour and 12g sugar. Once the dough has tripled, use it in the main dough. The whole process usually takes 10-12 hours at a room temperature of about 21 degrees Celsius. The dough is quite thick, you need to dissolve it in the liquid that you will use for the main dough. Sweet sourdough starter is suitable in recipes where sugar and fat are used, i.e. in desserts.