thank you CharlesT. I am quite familiar with La Brea, and used to follow it religiously. But I forgot the shortcuts I figured out to do the basic boule, and therefore have been looking for another basic recipe. It is hard to imagine a procedure more demanding than La Brea! My original culture was homemade using organic raisins soaked in water etc. This might have been from La Brea or from one of Carol Field’s books. To simplify life, I ordered a SF sourdough culture from sourdough int., and right now I am trying their SF sourdough recipe. It is a dryer dough than what I am used to, but I try to remain open to new or different techniques. Tomorrow we’ll know how it works.
Am I correct that there is no truly perfected no knead, all sourdough bread out there? Everyone talks about how their loaves “slump”, and that is what has happened to me too. I tried a version, and got a brick. Tasty, but too dense for me. Thanks for the suggestions, I will Google Tartine Bread. BB