Ms Barb, I have a question based on my personal experience making Artisan Sourdough Boules. I use only 100% whole grain + Sprouted grain flours. When performing the autolyze, I change the sequence of added ingredients, like you explain in Doughs #1 and 2. Step 1: I mix all my dry ingredients together (flour, salt, spices, etc.). Step 2: I dissolve a sweetener (like Agave) in a volume water for 75-80% hydration. Step 3: I add my Levain (stiff starter) to the water and sweetener and mix thoroughly. Step 4: I add my dry ingredients to the water + sweetener + starter mixture. Step 5: I mix by hand until I feel the dough has the proper strength and extensibility (able to stretch and fold). Step 6: I allow the dough to rest for 60 minutes. Step 7 onward: I perform 3-6 stretch and folds at 30 minute internals depending on my dough and flour contents. What are your thoughts about this? It is so much easier to do these steps rather than a flour + water autolyse beforehand and later, adding a stiff starter + salt. All my ingredients blend nicely and efficiently. Following the 3-6 stretch and folds, I get a nice windowpane effect before a 2-3 hour Bulk Rise. My Bulk Rise volume doubles in size prior to final kneading before a frig proofing overnight to bake the next day. Your thoughts? Thank you, Andy

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