Thank you for showing that sourdough is much more flexible than most "methods" suggest which discourages many bread bakers. I have baked with sourdough for many years and found that most of the time any variations that an experienced baker makes work out just fine! I have used the KAF Basic Sourdough Bread recipe with many variations of flours and rising times, some in the refrigerator overnight, and baked it in the long pain-de-mie pan for a great toast bread that also makes great finger sandwiches. Like one of the commenters mentioned, discard can be used to replace 50% liquid and 50% flour in most recipes that are not sourdough recipes. Keep up the good work, love reading your blogs, thank you!

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