Oh, how I love this blog! I have made more K.A. inspired breads this past year than ever. Even though I have been baking bread for quite a bit, baguettes have always remained a challenge for me - searching for the*perfect loaf.* But you are right - even a seriously less than perfect baguette is delicious. I am definitely going to try weighing my flour; I think I tend to add either too much flour, or too little. I do have one question though. I have two year old starter in my fridge that I try to use in pretty much all the bread I bake. Is there a way to incorporate it into these - would I measure a certain amount? Thanks again for all the fantastic recipes (my whole neighborhood thanks you too :- And thanks to you and your neighborhood for your devotion to good bread! I'd substitute 1 cup starter for 1/2 cup water and 1/2 cup flour - see how that works. You may have to adjust a bit up and down in the future, depending on how liquid your starter is... but this'll get you started. PJH

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