I live in Puerto Vallarta, Mexico and am unable to find all the ingredients here. For instance, dry milk. Also the yeast you suggest. A frIend gave me a sour dough starter and I have having fun making bread with it. I find it a little bland for my taste. What do you suggest? Sybil, let your prepared bread dough rise, hen stick it in the fridge for 24 to 48 hours. Take it out, shape, let rise till puffy, and bake. That shuld beef up the flavor. A little extra salt wouldn't hurt, either. Hope this helps - and those of us facing 0°F tonight envy you your locale! PJH

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