My daughter got me the starter for Christmas, and I have been using it every weekend for all my bread. Have changed the rustic loaf recipe by using half whole wheat bread flour instead of the unbleached, and have made both hearth loaves and in 4x8 pans. I let it rise a little longer both risings, but that may be the temperature of my kitchen. Great sandwich bread, light and good flavor. We had attended the Beauty and the Baguette Class at KAF over a year ago, and I now use the sourdough starter for that recipe. I need to make a double recipe, as 2 baguettes is not enough for our families each week, so I was using 1 1/4 cups unfed starter and feeding with the regular poolish ingredients (5/8 cup water, 1 1/4 cups flour, but no pinch of yeast) added together in the covered bowl the night before. Makes great baguettes. My wife now insists I give her some of the dough for fried bread dough, so I have been increasing the recipe proportionally to use 1 1/2 cups unfed starter etc to get the extra and still get 4 loaves. I always go by weight for flour, and found the tip about the weight of a cup of starter being 8 1/2 ounces extremely helpful. Enjoying this blog and the resources at this site. Thanks - Ron Bake on, Ron - love it that you're providing your family with bread - a TRUE breadwinner! PJH

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