On Feb 27, 3:25 pm, Matt Fitz > wrote:

> So, what is a person to do?

Well... how many different ways have you expressed the same formula?

For instance... let's say your finished dough is: 1000 grams flour,
680 grams water, 20 grams salt. Pretty standard stuff. Which method
works best?

Warm ferment?
Cool ferment?
Wet stage build?
Straight dough build?
Pre-ferment build?

Fine flour?
Coarse flour?