Below is a shot of a highly refreshed sourdough starter. It actually blasted out of the pot. The key to a great sourdough is all about understanding fermentation of the starter. That takes attention, experience, and intuition. In cooking, a watched pot never boils. But in baking, especially with sourdough, you need to keep your eyes on it. All to say, if you want to hear the crisp and crackling sounds of a cooling loaf out of the oven, stay alert to the starter.