I did a sourdough class a month before covid hit. I still make 2-3 loaves a week just for us. It’s a little bit of goodness I can do for my family and budget. It doesn’t keep well, only good as toast the days after but we like it that way. I avoid the social media sites about it, they get a bit militant and I’m not in it for aesthetics. It’s not rocket science or a beauty contest, it’s just bread. Very nice bread.