On Aug 7, 11:29 am, Kenneth > wrote:

> A suggestion I would add (in case you might not already be
> doing it) is to keep careful notes.

I'd add:

a) Get that scale. It really is much easier than fiddle-futzing with a
cup.

b) get a yogurt thermometer so you can keep track of the ferment.

c) reproduce <exactly> several breads from a good baker. Jeff Hamelman
has a good book out. Peter Reinhard has several.

d) download one of the dough spreadsheets at sourdoughhome.com and
learn to use it. Watch the excellent stretch and fold video there
too.

You can learn to make excellent bread in 10 years with patient
anarchy, or, you can defer your creativity and let a professional
baker teach you (via his/her book/video) rather quickly. Bread baking
is 5% creativity and 95% execution. Measuring tools and sound
technique are good to have.