“Blitzed” means puréed with a blender, Mrrzy, either the jug or stick type, though people who finally acquire a hand blender never go back.

Wild yeast is what you’re working with when you use a sourdough starter. Give it a try — but be prepared to change your dough-handling technique radically if you’ve only ever used active dry yeast.

I love sourdough bread, and we were baking sourdough for several months a year or so ago, but with only two of us eating the results I found myself with six months’ worth of bread in the freezer. Baking sourdough — especially with whole-grain flours— really raises your bread game, though; you learn a lot about your ingredients that you never knew you didn’t know.