O.K. Can I just say, yum! I've been looking for a good white bread recipe, and haven't been happy with any... until now. I made two versions, one by the recipe (perfect!) But I did change things up a bit... to make it a good wild yeast sandwich loaf (not quite sour enough for me to call it a true sourdough). I substituted 4 oz. (1/2 cup) of 100% hydration starter and adjusted the flour and water in the dough. As expected it was a really slow rise, never quite crested the pan, but Holy Oven Spring batman... the rise I got in the oven was amazing! Beautiful crust, soft crumb -- just a little denser than I wanted. However, a little adjustments should cure that. But, I'd like it to be a bit more on the sour side... any way I can leave out the honey, but still keep the softness/moisture and color that the honey brings? Thanks again for another great recipe. :) Sure, Joey, substitute water for the honey to keep the liquid somewhat in balance. There should be plenty of starch (to convert to sugar) in the flour for a good, brown crust. To promote tang, you might try refrigerating the dough overnight; yeast produces acetic acid in a cold environment, so your bread would tend to be tangier. Thanks for reporting your "holy oven spring" results! PJH

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