Once you have the basic method down pat, all you need for your successful bread-making is to maintain your starter effectively, know the different quantities of leaven, flour, salt and water required for the different loaves and know the right temperatures for baking.
Leaven: 200g starter, 300g flour, 130g water
Dough: 300g water, 400g flour, 12g salt
Sour Dough & Spelt
260 degrees celsius lid on – 20 minutes
230 degrees celsius lid on – 10 minutes
230 degrees celsius lid off – 10 – 15 minutes
250 degrees celsius – 15-20 minutes