Brand new to baking and went right for this recipe to try and approach my memories of San Francisco sourdough! I have made this 4 times to date, slightly varying the type and ratio of flours ( AP & First Clear) as well as the wetness of the starter and the dough. I have extended the refrigerator rising time to 18 + hours to see if I could get more acetic acid forming and hence a more "assertive" sour! No citric acid for me thanks! Results: All 4 batches were excellent with a bit of variation on rise and sourness and crumb structure! So far what seems to work for me is: a wetter starter, a 2/3 flour ratio of FC & AP with a wetter mix - used 2c FC and 1c AP on first 4 hr rise and 18 hr fridge rise, then 2c AP on 2nd rise, shaping loaves is critical (watched KAF video several times!) and letting the loaves cool before eating.... very tough to do! Thank you King Arthur, I pledge my fealty to the baking quest!!

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