Sourdough books with reliable metric
I'm a fairly experienced home baker, but my sourdough tends to be a bit experimental and inconsistent. So I want to try and master it more.
I'm looking for recommendations for the best books on sourdough.
Specifically I'm looking for books with reliable recipes given in metric (and bakers' percentages too ideally). I'm British and always use metric, though the best books on sourdough baking seem to be from US baker-writers as the US has a much stronger sourdough tradition than the UK. But I'm wary about buying a book only to find its recipes are all in cups, and need painstaking conversion and testing. It can sometimes be hard to find out his info beforehand, hence the question.
For example, is Ed Wood's Classic Sourdoughs any good, and does it include metric measures? What's the metric like in Hamelman? And what about Daniel Leader's Local Breads? I see he includes everything, including percentages, which is handy. Any good?
Thanks in advance,
PS - over the years, my favourite general baking book has been Lepard's Handmade Loaf; I had a good phase with Bertinet's Dough, and I've also got Whitley's Bread Matters. I know Whitley has a sourdough book, and it's British and grams-based, but I never got on that well with his recipes so I'm heistant to splash out.