A few things about the recipes I use:
- I use King Arthur Flour products whenever possible. They make a wonderful AP flour that is extremely versatile and consistent with its protein content. I use Hodgson Mill Rye Flour and I use a local mill for my corn meal. My sourdough starter came from KAF.
- I try to measure by weight rather than volume whenever possible. Do yourself a favor and just purchase a kitchen scale. You can pick one up from Walmart for a decent price but I got one off of Amazon. I use OXO Good Grips 5-Pound Food Scale with Pull-Out Display It's a good price at $30 and is the one recommended by Alton Brown from Good Eats.