Ed Wood books

Classic Sourdoughs, Revised: A Home Baker's Handbook (2011)

Good book, good ideas, good recipes. I think some of the recommended times must be off, though. Most recipes call for a bulk rise at room temperature of 8-12 hours. If I try that, my dough collapses and will not rise again. 3-4 hours bulk rise is more realistic with kneaded dough. 8-12 hours only...