Another recently retired physician and aspiring sourdough baker here! I’m really looking forward to these posts - so many areas I can use help on! An example:
Can you provide guidance on how to adjust recipes and baking times/temps for different baking vessel sizes, shapes & materials: cast iron (eg Lodge DO, Challenger) vs ceramic (eg Emile Henry Artisan Baker, Potato Pot)? It’s been very hit or (mostly) miss for me...

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