Visiting Ecuador, Jaime, the owner of Guayaquil’s Masa Madre Bakery, invited me over to bake in his kitchen. Together we made some sourdough, along with bagels and pizza dough. The goal on the bread was a better crumb. Using no vital wheat gluten, we produced some “holey” crumbed “Tartine” styled loaves. Best of all, Jaime realized sourdough, with its deep flavor and texture, is actually not difficult to make.