The Fresh Loaf is a wonderful artisan baking site. It's a community sort of like Permies, with lots of authors. "JMonkey" is my favorite recipe poster. Every recipe I've tried of hers/his is fantastic. J lists both weights and approximate volumetric conversions for the recipes. I only use the volumetrics and everything still turns out great.
Here are a few of my go-to sourdoughs from JMonkey:
And this is probably the most genius recipe, in my opinion. It uses leftover starter - old, no-longer-activated starter. Which you end up with a ton of if you are baking artisan sourdoughs. It's really good to have a reliable recipe like this one. I used to make these with emmer flour, and freeze a bunch for later. We use them for sadwiches, hamburger buns, and of course the normal ways you might use an English muffin.