Classic Sourdoughs: A Home Baker's Handbook Book

Good book with lots of info and a ton of recipes. I learned a lot about sourdough and sourdough starters. How the time it takes to make sourdough bread can depend on how "sour" you want it to taste, the time of year, and your location in the world.
Some things I did not like: The author gets too technical with bread making. I make bread to go back to basics, relax, and make simple, but great quality bread the way it has been made for centuries all around the world. He want's you to make a proofing box by adding a light bulb to a cooler and checking the temperature periodically... I'm sorry, but ain't nobody got time for that (unless you are an engineer that that is your thing). Why not proof the dough the way people have been doing it for centuries? If I wanted to get so technical about bread making, I would just go buy some bread at the grocery store pre-made. He is taking the beautiful simplicity of bread-making out of it.
Also, his recipes are ALL the same. He has a basic form for all of his recipes, and he will maybe change up the flour he is using and add some sugar, milk or seeds. Not sure how I feel about that. Makes me feel like he did not make all of these recipes.
I will keep this book, and use it for reference, but I will use other references with it. Also......I ain't making no proofing box!