I've started using your Basic Sourdough Bread recipe using Baking with Jack's stretch and fold method for sourdough. Usually I double the KAB recipe. On occasion, since it's cold in the house, I use a little yeast, but usually none. I find my stretches and folds can come every 1/2-1 hour because the recipe uses way more starter than does he for the loaf. Never worry about doubling in bulk until loaves are formed. Sometimes I let either the dough or formed loaves sit overnight (can't do this in summer -- I learned the hard way). Jack's method with your recipe works beautifully. Sometimes I add about 1/3 white whole wheat, sometimes all white. My husband (and friends) say it's the perfect loaf. And I'm reading comments and will note that I always use AP, sometimes with white whole wheat.
I love that the recipe is forgiving in sooooo many ways. Or maybe it's just the sourdough.

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