We make our own. Sourdough can be like being in a cult (!) but it dominates your life less if you keep the poolish in the fridge, or otherwise you'll end up being its servant
The flavour can be individual, depending on what flour you use, but the crusts are always tougher than other yeasts, which is an individual like/dislike. What we've found is that with improvers it's easy to avoid getting the dense loaves that sometimes result from even 50:50 wholemeal/white mixes. Otherwise sourdough can be just that little bit worthy!
