No Recipe Experiment
For me, making bread has always involved careful measurements and mixing and temperature management. My fascination with the process comes and goes, as does my enthusiasm. While I did get pretty good at it and streamlined it where I could, still it could take an hour to get it all done.
But I've noticed that the starter really doesn't care if everything is just right, measured to the hundredth of a gram. In fact, it seems that temperature and hydration are really the the make-or-break factors.
i've already taken scales out of the starter feeding process. I just put in enough flour and water to reach a reasonable consistency and be done with it. It's working great, and it's quick enough to do that I don't feel like it's a chore.
I'm going to try to do the same with bread... No more measuring. I think I can judge by feel when I've reached the hydration I want. Judging the starter amount should be relatively easy. Salt might be more of a challenge. I "threw together" my first loaf tonight. I'll bake it tomorrow. Fingers crossed.