I am posting a new method of creating a sourdough loaf that may help "newbies" to over-come those initial flops we all seemed to have had at one time or another.

Assuming you have a healthy starter, if you haven't there is plenty of information available here on "The Fresh Loaf Website".

Temperature is the most important item when it comes to dough making and this includes "starters".

I find the term "at room tempt." a little misleading as it can vary up to 15°.