Great info, and thank you! My personal bread journey is still in the beginning phase. I feel I have a pretty good handle on making the traditional loaf , buns, baguettes, etc. For me, the learning curve comes in understanding hydration, and then getting the ‘feel’ of what a good dough is.
Of the yeast preferments, which would you recommend starting with? Technique is likely critical so any resources or advise would truly be appreciated.

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