Sourdough can be as complicated/precise as you want it to be, Richard - or as simple. Some people believe that following directions exactly and measuring ingredients to the gram will yield the best result; and, sometimes, it probably does. But there are so many variables of temperature, humidity, water type, the climate you live in, the micro-climate of your own kitchen, and the flora living there, that it's hard to use precision to guarantee results. I just keep trying different things, seeing what works in my own kitchen, in my own neck of the woods, being the imprecise baker I am - and I always get good results. Maybe not "the best" (who knows what the best is, after all?) - but satisfactory to me and my family. Bottom line - approach this however you want. Your engineer sensibilities will head towards complete clarity and precision in both ingredients and methods; and that's great, as it gets you most of the way there. But remember to use whatever experience you have - good, very good, or otherwise - to build your next recipe. It's OK to change things and see what happens; sourdough is a journey, as much as the destination. Happy travels! PJH

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