Google burped, so I'll publish this a 2nd time.

On Jan 7, 12:48 pm, Mike Avery > wrote:
>I don't know how familiar you are with
> baking in general. If you don't have much experience as a baker, I
> suggest you start with simpler yeasted white flour recipes. They are
> easier and will help you develop confidence and your techniques.

Just because I am not a professional baker doesn't mean I don't have
experience baking bread, or for that matter, using starter. I have
both.

>my strong suggestion is pick A sourdough book or A website
> and stick with it.

I did just that, Mike. I picked your website. I picked your recipes.
I made your bread recipe multiple times. Then you come and say pick
someone and stick with it. I had already been using your material.

After baking your bread multiple times, I gave details and asked
questions. I get you saying this, and all the experts saying "too many
rises". "Not long enough rises". "To many rises and not long enough
rises for the ones you should have". If I am to blame, then it looks
like you need to really rework all your material, or no one seems to
agree with you.
Russ