This comment may be premature. This is my first attempt at SRB and all went well and as described in this post until I added the flour to the bubbly mixture of the combined two starter phases. I doubled the recipe because I have a lot of family to share with, so my beginning flour measurement was 4½ cups. The resulting dough, after needing for several minutes with my bread hook, was quite dry. Not the slightly sticking consistency called for in the recipe. I'm now waiting for it to rise and we'll see how it turns out, but my advice to anyone trying this for the first time is to reduce the initial flour input to under 4 cups. It's much easier to add in than to take away.

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