I use the recipe from this book + the levain instructions — https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ https://www.amazon.com/Flo

I use the recipe from this book + the levain instructions — https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/d... Highly recommend though I believe the author is located in the Pacific Northwest, and one thing I have found is nearly all recipes should have their hydration ratios adjusted to your local climate. Local humidity / seasons tend to have impacts on dough.