I like the methods and recipes at https://www.theperfectloaf.com/. Not sure there is anything about starting specifically, but it is a fun challenge to learn to bake high quality bread at home. It’s not hard but there is a learning curve.

Is anyone a fan of the Tartine sourdough method? Do you find the bread easier to digest than, say, a locally made sourdough or wheat bread with no preservatives?