Cool! I stir all the hooch into the starter, I don't discard it, if I want a more tangy flavor. And I never discard starter- I put it in something else- your mini bagel recipe, or english muffins, friendship cake, or waffles. It perks up just fine when combined with the other ingredients. Can any stage of this be mixed in the Zo? I have your nifty little curved lame, but I have not mastered the slashing. I'm holding it curve-down, like the letter "U", and going at a 45 degree angle. It drags, and pulls the dough, and causes some deflation. Prior to the lame I was using a serrated knife like you show. After I use my starter and refresh it, I place it right back in the refrig. It will still bubble, just moe slowly. When I want to use it again, I pull it out, let it come to room temp, and we're good to go. Every once in a while I take a tsp out when it's at it's most active and add to the "backup stash" I have in the original KA screw-top container the starter was shipped in. Thanks for the nice post and pics! Hi Cindy - Sure, use the Zo for whatever part of this you want. Especially for the kneading of the dough, of course. As for the lame - bah, humbug. Can't stand those things. I choose a good SHARP chef's knife or serrated knife every time. As you said, for me, a lame just drags. I do know you're supposed to hold it curved side up - maybe that would help? Cheers! - PJH

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