So, after seven - yes, count them, seven! - sourdough bricks, I made two critical changes. I had been trying to change only one variable at a time to isolate any issues. However, over half a dozen failed breads called for drastic measures. So, my two changes resulted in Loaf Lucky No. 8! First, I migrated to weight measurements versus volume measurements. Second, I started following the Tartine Bakery process of folding instead of kneading. Success! Many thanks to my friend Pia for lending me a copy of her Tartine Bread by Chad Robertson. You can see the recipe here (on Tartine's website) and below is my very slightly adapted version. But, four loaves of consistently risen and beautiful breads, has me very, very happy. Ingredients Note that their original recipe makes two loaves; mine is for one boule only 100 g starter (recently fed) 350 g warm water + 25 g more 450 g all-purpose flour 50 g whole wheat flour 10 g salt rice flour for dusting Also...