#1-Re Autolyse: some say 15 mins and others 60 mins. #2-Vital Gluten is suggested for more chewy bread but I see no difference #3-Sourness: I put my dough in the fridge after it is shaped and the final loaf is still not sour. I try thick or thin starter and still not sour.  My homemade starter is fine for having the bread rise but just not for sour.  Is the idea of homemade starter a myth and do I have to buy one for real sour? #4 Baking temp- Rose Beranbaum in the Bread Bible sets the oven at 450 and others at 350 degrees; is there a difference? I am beginning to wonder how much in the world of bread baking is myth and how much is reality based.  Thanks.....