I usually feed my sourdough and let it rise overnight, because I prefer it to be sour. What I've found is that I have a dough that rises higher if I use the starter when it is very bubbly, fairly early in its development. If I want the bread to be very sour, I wait until the bubbling is about gone and the starter has gone back down in the jar and looks like it needs fed again. However, this bread tends to be much denser. I've never heard of the multiple feedings you recommend, but I'm going to try it with my next feeding. And, I'm going to try several of your sourdogh recipes. THANKS! Beckie, you sound like a seasoned sourdough baker. Thanks for the good advice about higher rise/more sour bread. I didn't know that - nice to hear from an expert! PJH

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