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.
Starter Maintenance
3/4 cup flour, 1/2 cup water.
Basic Sour Dough 
Leaven: 1 tablespoon starter, 1/2 cup flour, 1/3 cup water.
Dough: 2 & 1/2 cup water, 5 1/2 cup flour, 1 tablespoon salt.
Wholemeal Spelt Loaf
Leaven: 40 starter, 30g water, 15g white flour, 15g wholemeal spelt flour
Dough: 400g water, 350g white flour, 150g wholemeal spelt flour, 10g salt
Ciabatta
Leaven: 200g starter, 300g flour, 130g water
Dough: 300g water, 400g flour, 12g salt
Baking
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
Ciabatta
250 degrees celsius – 15-20 minutes
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