Yeah, similar to the doughs found in the book "Artisan Bread in 5 Minutes a Day". They work great and are excellent (I made the rye bread this weekend with the Deli Rye Sour that I got from KAF. EVERYONE raved about the taste. My uncle said it was like what he remembered the bakeries when he was a kid made. They were the real immigrants from Eastern Europe. Anyway, looks good and I'll try it for lunch tomorrow... ;-) Not a big fan of thick crust, but I'll try most anything once. Mike, flatten that dough as much as you can for a thinner crust - works fine. And I LOVE "Artisan Bread in 5 Minutes a Day" - I've been using Jeff Hertzberg's technique for several months to provide my family with homemade bread EVERY day... PJH

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