Debbie, at Stopping To Get My Bearings  asked about how I made the loaves in the prior post.

Hopefully this is organized enough.  It’s more of some notes and thoughts than a precise recipe.

I’ve found that sourdough bread–or any bread, for that matter–is somewhat difficult to turn into a precise recipe because of the imprecise nature of the ingredients, the kitchen environment and the things used to bake the bread.

• I measure flour by volume knowing the amount of flour actually in the measuring cup depends on how tightly the flour gets packed in the measuring cup.
• I live in the desert.  When I spent some summers at my grandparents’ house in (humid) Ohio,  I needed more flour than I expected to get the dough to “feel right”.
• The altitude makes a difference.  I was used to making bread at around 1200 feet (375 meters) above sea level. …