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I used a variation of the tin bread recipe in this book: https://www.amazon.com/Sourdough-Casper-Andre-Lugg/dp/1911130056/ref=sr_1_1?s=books&ie=UTF8&qid=1504038849&sr=1-1&keywords=sourdough+casper It is fairly close to the tartine method. My variation was mostly taking more time for the bulk rise as I left it rise overnight, and using 20% rye flour, with 80% King Arthur bread flour.
I used a variation of the tin bread recipe in this book: https://www.amazon.com/Sourdough-Casper-Andre-Lugg/dp/1911130056/ref=sr_1_1?s=books&ie=UTF8&qid=1504038849&sr=1-1&keywords=sourdough+casper
It is fairly close to the tartine method.
My variation was mostly taking more time for the bulk rise as I left it rise overnight, and using 20% rye flour, with 80% King Arthur bread flour.