My first attempt at the Rustic sourdough turned out pretty good. I'd like to make it in loaf pans this time, 9/5, do I need to adjust the recipe size at all? I also realized I don't have a full 5 cups of KAF all purpose, maybe 3-3 1/2, could I finish with the white whole wheat and/or bread flour? I really like the starter and added 1/4 cup to my pizza dough, really nice, just used a tad more flour. Can I add this to most yeast breads to get a little tangy and height? Do other adjustments need to be made? Thanks! Helen, that recipe would make two medium-to-small loaves in 8 1/2" x 4 1/2" loaf pans. To make in one 9" x 5" pan, pinch off enough dough to fill the pan a little more than half full, when you press it down. Make the rest of the dough into rolls, or another smaller loaf. You could certainly use white whole wheat (less rise), or bread flour (higher rise). Add starter however/wherever you like; understand that it's more or less half flour, half liquid, so adjust the other parts of your recipe accordingly. If you add 1 cup starter, reduce the liquid in the recipe by a generous 1/2 cup, and the flour by a scant 1/2 cup (because in reality, your starter tips more towards liquid than flour, once it's been going for awhile). You may be adding flavor, but not sure you'll be adding any height by doing this - give it a try, see what happens. PJH

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