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.

I make sourdough all the time. it doesn't need to be as much of a palaver as people make out. Starters are pretty hardy things, too.

I’ve never bothered with making sour dough myself but have a friend whose starter is about 10yo. It is named Madam and sometimes behaves like one.

I held off because I don't need to eat whole loaves of sourdough. Toasted with lashings of butter, yum.

I see people selling old mothers on fb/gumtree.

I don't see the point in sour dough starters, if you leave normal yeasted dough for an extra hour or two between risings and punching down it gets the same sour taste, if that's what you want.

I think that for the most part, it was a fad because people had a lot of time on their hands, with nothing to do during Lockdown.

Now that they have work and everything else going on, people don't really have that kind of time any more.