I have made this recipe several times, all with good results. Sometimes they are too flat, but always extremely tasty with great texture. I often use the Metal Italian bread pan you sell, rather than the baguette pan and it makes two nicely shaped loaves. I often do this when we have dinner guests, one loaf for dinner, one to send home with the guests. I also never throw away any starter, I either make waffles (our favorite) popovers or crumpets. I have read these blogs and so many people list all the things they can do with the starter but being new to sourdough I don't really know how to just use it without a recipe. Any suggestions? Thank you for easy recipes and awesome products! Generally you can substitute a cup of starter for 1 cup of flour and 1/2 cup of water in a recipe. Mary @ KAF

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