I finally started to do the little trick of holding back a cup of flour out of the recipe and using it as I knead. The dough has a much better hydration.
I am so used to cooking and baking very rapidly and always trying to organize for speed. Now its time to organize to achieve the bread's best potential. Slowly stepping it up to the next level.
I also decided to hold off on my starter. I want to thoroughly understand yeast breads first from the ground up-literally. Flat breads first.
Maybe somewhere down the road I'll build my Wood Fired Oven....but not too far!