Great article. I'm still very much a beginner but I've been doing a few things with preferments and loving the results. (Got a levain for Just Bread going as I write this.) I did have a question I didn't see addressed in the comments. One of the comments mentions that changing from a stiff starter to a liquid starter will change the results of a recipe, which certainly makes sense. Are there any rules of thumb for using one type rather than the other? "I want to get this result, so I should use a stiff levain rather than a liquid one"? "This recipe has thus-and-such property, so a liquid starter will probably work better than a stiff one?" Anything like that?

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