James MacGuire sourdough article
James MacGuire has written an article in The Art of Eating vol 83 on sourdough. I haven't read it but there's a nice writeup in Chocolate and Zucchini. Clothilde includes a recipe, which looks like conventional wisdom at TFL, but a good writeup nevertheless. (2 stage levain build, 69% overall hydration, stretch and folds at 1 hour intervals, steam oven, bake at 450 then 350. No autolyse per se, just a rest after mixing. ) But the original article has a lot more than just a recipe, apparently. Has anyone seen it?