1. As a total novice in baking sourdough bread, I am assuming that if you know the science of bread baking, ideally the bread would then turn out "perfect". The thing is, apart from trained artisan bakers or really clever academics who really gets the science bit.
So how about when posting a recipe we mention which country we are baking in and if its summer or winter. Better still if you know the temperature of your room mention that.
This might give a better idea of how the ferment and proving times in the recipe might need to be changed depending on another climate.
2. Could someone do a glossary (idioticon ) of all the Artisan Bread Buzz words.
3. TIPS and IDEAS on anything to do with making Sourdough Bread.
OK here are a few suggestions from me. Hopefully i wont get dismissed as being too much of a novice.