Don’t expect masculine street cred, and please be aware that you are no way an edgy first mover. Sourdough is sooo 2009.
That said: Prepare for a great hobby project. Sourdough has a geeky appeal. Sourdough (baking) is somewhere between a Tamagotchi and a Raspberry Pi: You have to treat it well, and there are endless possibilities.
The king of Sourdough in Denmark is Claus Meyer, chef and businessman. In his book he describes how he have sometimes left meeting, or split a busy day plan in two to rush home and check up on his precious sourdough. Very geeky.
Sourdough is a stable culture of lactic acid bacteria (LAB) and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the LAB produces lactic acid which contributes flavor. The LAB metabolizes sugars that the yeast cannot, and the yeast metabolizes byproducts of LAB fermentation. Biology and chemistry of sourdough, Wikipedia.
