to MARK regarding using sour dough starter in the Bitman (NYTimes) recipe, this works great for me: 1 cup warm water 1/4 tsp instant yeast 2 TBS extra-virgin olive oil 1 cup of well-fed sour dough starter * Mix these ingredients together. 450 grams (about 3 cups) all purpose or bread flour (or combination of the two) 1 1/2 tsp salt * Whisk these ingredients together and then with a wooden spoon, stir in above liquid mixture until flour is all incorporated. As in the Bitman recipe, if it seems a bit dry, add in a bit more water (as the amount of water needed depends on the “wetness” of your starter mixture). The resulting dough should be sticky and a bit shaggy. OPTIONAL (but Great for Rustic Sourdough Rosemary Kalamata bread) 3/4-1 cup Kalamata olives, pitted, and cut in half 2 TBS chopped fresh rosemary leaves *Stir in these ingredients into dough, kneading a bit with well oiled hands, if necessary to mix them in fully to the dough. Continue to follow all the remaining steps Bitman basic recipe.

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