Even though I have been doing it for 10 years now, I still learn new things every time I bake and sometimes I am humbled when I think I know it all. And as you say, sourdough teaches you to be patient, as you cannot rush the process! And that is what so few people understand; sourdough is not a recipe or a type of bread, rather, it is a process. Anything can be sourdough, muffins, pancakes, croissants, bread, etc. It is the process (lengthy fermentation with natural yeast and lacto-bacteria) that turns it into sourdough!

Oh yes, flour is such an important part. There are so many nice combinations, but my two favourite ones are (i) 40% spelt flour, 40% normal bread flour, and 10% rye flour, and (ii) 40% semolina flour, 40% normal bread flour, and 10% rye flour. Do you know baker's percentage?