Thanks, Michele! A couple of further questions. Bittman uses 1 5/8 cups of water. Your recipe only uses 1 cup. Does the moisture in the starter compensate? Do you give then follow the rest of the Bittman process, i.e. overnight rising, etc.? Any change in temp? BTW I have been substituting 1 cup of semolina (KAF of course!) for 1 cup of the APF at the suggestion of a baker buddy in Boston. Enhances flavor IMHO. Again, thanks for your recipe! Mark

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