My go-to simple sourdough recipe is adapted from <a href="https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe">King Arthur Flour</a>, and uses no commercial yeast. A slow overnight rise helps develop the flavor. Adding steam to the oven while you bake helps the bread to achieve maximum expansion and eventually a crisp, golden-brown crust (to get really knitty gritty: It liquefies the starches on the outside, helping to form a nice crisp crust, while keeping it from getting too dark before the bread cooks all the way through—ensuring you get a nice, golden brown exterior.)

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