This video (and others from the same gentleman) is super-useful IMHO. He's got another one post-quarantine showing baking from home without access to all the pro gear, too.


You don't have to do sourdough, either; a lot of the same concepts apply to yeast-leavened breads. For example, I have been making a poolish, or basically a 50-50 blend of water & flour with a bit of instant yeast added, which you then let ferment for a couple of hours before adding to the dough, and it's has worked out great albeit without the added flavor of the sourdough ferment.