Looks like you need to get back to basics Russ...., and don't get your head
in a spin.
SD are living creatures, and if you don't do the same thing(s) all the time,
it will behave unpredictably.

Use a proven starter (any of Ed's FULL instruction starters, or Carl's)
Use accurate measurements (preferably by weight)
Control temperature as accurately as you can. (proof box recommended)
Get a good book (you need it) Ed Wood's is still my recommendation.

Happy baking

Roland


"PastorDIC" > wrote in message
oups.com...
> 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
>