Questions from newbies
We're new bread makers and have realized some successes over the past couple of months in creating the perfect sourdoughs.
We have made some great French bread -- light sourdough flavor -- but only recently have been able to kick it up. Our solution was to go from 2 to 4 rises in cooler environments. Actually, the first 2 rises were retarded by 6-8 hours in the fridge. Anyway, it worked incredible. [I had intended to take some pictures, but "poof" that loaf was gone. We're still licking our fingers.]
My question concerns the exactness of the bread recipes.
1. All of the recipes that we have read have very precise recipes. We've found that each loaf we make is indistinguishable from others except for notable changes. How precise should we hold to the recipes (as novices)?
2. Our original starter and processes are based on volumetric amounts (e.g. cups) and most of the recipes here are in weights (e.g. grams). What is/are the advantages?
We really want to master the art of sourdough bread making and appreciate any comments or assistance.