Well, I'm 45 this year and I realised that I've never even tasted sour dough bread. But I wanted to taste authentic sour dough bread and I figured that the only way to be sure that it is authentic is to make it myself. So I went and bought some organic, stone ground, unbleached flour and set about getting a starter going. I did a fair bit of research and for a while I was fairly confused about all the different ways of going about it. Then it dawned on me...If there are so many different ways to do it, there are very few ways to stuff it up. I started off with about 100 grams of flour and about 100ml of water. I mixed it into a thick batter and left it for a day. Then I discarded half and mixed in more flour and water. I kept doing this and got impatient, so I tried my first loaf. I took some of the starter and mixed it with some flour and a bit of water and set it to rise for about 12 hours. Once it had risen, I kneaded the dough again and let it rise a second time, then I turned the dough out onto a baking tray. It looked pretty impressive when it was baked. But I was disappointed when I cut it open. It was very dense. And man, the taste was fairly sour. I still managed to eat it, however. I even took that first loaf to work and it disappeared in pretty short order. So I went off to do some more research using a few of the groups that I'm a member of on Facebook. I found out that I really didn't knead the bread enough and that if you're kneading it by hand, it's pretty much impossible to knead it too much; your arms will fall off first. One guy, who bakes sour dough bread commercially, told me to switch to white bread flour, which I did. And that made the world of difference!