Looking for someone to hold my hand and show me how to make bread dough that doesn't collapse in the oven, or bread machine, supposedly from too much liquid; or fails to rise, supposedly from too little liquid.

I’m finally getting around to posting Maggie Glezer’s firm sourdough starter recipe.  For those of you having problems with your starters you might wish to give this a try.  Most people here are using batter-style starters so it might be interesting to see if there is any discussion on firm starters.  Plus I need help in learning to convert properly for use in recipes which don’t use a firm starter and there are always questions that come up.