PJ - Just a follow up to let you know that replacing 1/2 cup of flour and the 1/4 cup of water with the 1/2 cup of sourdough starter worked out very well. Bread had great texture, with nice large holes, sliced well, toasted perfectly, and had a great tang from the starter. I did use all the yeast called for, as I was mostly after the flavor with the starter. Also made the sourdough english muffins. Very fun to make, looked beautiful, and tasted great, although not as big holes, even when fork split. My granddaughter and I made them, and we used an elephant shaped cookie cutter ( I think from KAF) for a few. She loved them, it was fun, and who says they have to be round. I used a wide mouth canning jar lid to cut the rest out. What happened to the part of the website that had pictures of all of you so we could see who we are Bakers Bantering with? Thanks again for your help and encouragement. Thanks - Ron Excellent, Ron - that was a great idea, subbing the starter in the toasting bread. I'll definitely have to try that. And English Elephants - a new thing to do with cookie cutters! As for the pics - hmmm, I'm not sure I remember having a section of the Web site with our photos. I'm after them to make a space for us to add our bios, the "about" part that all bloggers have, but we're pretty far down the project priority list. That would have photos. In the meantime, we do occasionally appear pictured in our own blogs. Check out this one for pictures of me and Susan. Cheers- PJH

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