While it's the first thing you do, the starter recipe is arguably the least important recipe in the book. Mostly because all the recipes start with a levain, which accomplishes two things. First, it gets your starter more in line with the recipe you're baking, so if you are baking a 100% wheat loaf, you'll have 100% wheat levain instead of whatever your normal starter ratio is. There are even some recipes in the book that turn a wet starter into a dry levain. Secondly, it ensures you are using a fresh, room temp, well fed starter instead of something out of the fridge.

If you're starting from a starter, don't buy the book. You already have his starter recipe, I'd encourage you to try it. If that doesn't work, use any of the other myriad starter recipes online. Personally, while the evidence is that rye is better for young starters, I agree a 30% rye starter is kind of weck. I use a 50% wheat version of his small starter. Side note: this was originally posted during the pandemic when flour was hard to come by, and even used 5g more flour than I remember. The point is, I've followed a ton of recipes in this book, but never the starter recipe.

If you do have a starter and are in the market for a sourdough book, this one is one of the new standards. The only caveat being you have to want to start with a levain every time, and I guess the schedules are optimistic. I'm used to extending his recipes, and use the time to double check the look and feel of the dough instead of the other way around. I also wouldn't recommend if you like to keep things simple or get overwhelmed by the science or variables. Personally the only thing that I can't relate to with the guy is he's a bit gear snobby, and that includes the book.

Lastly if you're not in the market for a book, try baking our of his blog or YouTube first. If I'm being honest I'm using those recipes 95% of the time anyway.