You’re opening a big can of worms there, buddy. Has the flour been squashed / tamped? Sieved? Live in SF with humid air, or Salt Lake City?
The best thing is to get away from any recipe by volume, and go with specific measurements by mass.
I got into making sourdough via Tartine, and have never looked back.
Do I get the same loaf every time? Nah! I have the whole process under such good control that I can vary it how I like! Sure, no lucky dip for me, but man, what great bread!
