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Can someone explain the differences between these two recipes?
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Hi, y’all

I am rather new to sourdough bread baking, but I have been able to understand the core basics (I think) off of these two recipes. I’m about to purchase a Dutch oven for baking, and I want to know which recipe is better to go off of to practice as I get serious.

One from The Perfect Loaf blog https://www.theperfectloaf.com/beginners-sourdough-bread/

And another from the King Arthur website https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe

I know that they differ through the levain builds, bulk fermentation periods, autolysing, and hydration levels, but what does this mean in relation to the state of the doughs and its final effect on the bread?

Thanks y’all!

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comradejames94

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