Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner.

I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic.

Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.