/ck/ - Food & Cooking

/ck/ I have some questions about sourdough bread making, I just want to make a simple fucking Einkorn sourdough bread loaf, nothing major or ridiculous. All the recipes I get are either clickbait or artisan, autistic-beyond-my-fucking-dreams loaves that require ten years in a fucking bakery to understand.

1. Some recipes either call for a starter, or leavening before adding the flour/salt. I got a shitton of mature starter, what the fuck is the difference, and is leavening even necessary?
2. Einkorn is sticky as fuck, the shitty jovial recipe I looked up called for a tight loaf after the fermentation and folding, which I'm somewhat familiar with, but I'm not sure if I fully achieved that with my current loaf. What should I look out for when doing einkorn sourdough?
3. Do clothed baskets and dutch ovens affect the taste of the bread any more or less than just doing it in an oiled bread pan? Is it simply full-coffee-snob tier autism?
4. I have yet to get a loaf that actually fucking rises properly. it's either half-assed, or it spills out of the bread pan. What causes that kind of problem?

pic related is the sole recipe philosophy I've been doing it by, I just want a simple, delicious bread, how the fuck do I make it right?