The perfect sourdough baguette is a fine goal - but not uncomplicated! Sourdough baking, while you're in the learning curve, can be a long and winding path, as you're finding out. Sometimes you get so deep into a subject, you need to just step back, forget everything everyone's told you, and start from square one. Take a look at this Extra Tangy Sourdough Bread - is that the kind of bread you want (albeit in long, narrow baguette form, rather than a rounded boule)? If so, follow the directions in the recipe and blog to get there, including how to build your starter, and how to maintain it (the blog post you're in right now). Remember, shut out everything everyone else has told you - there's no baking moral high ground, nor any baking police. Follow the directions, step by step, and when you start to run off the track (as you inevitably will - we all do), call our hotline, 855-371-2253. OK? 2. Now, the tiny frothy bubbles might simply signal your starter is a bit thin; try adding an extra tablespoon or two of flour when you feed it, see if that helps. 3. The artisan bakers on our Bakery and sales staff include some of the best in the world, including veterans of the Coupe du Monde. Our Bakery director, Jeffrey Hamelman, is a Certified Master Baker, a very elite "club," and absolute sourdough expert. Our Bakery doesn't use a rye starter. OK? (And if you haven't read Jeffrey's book, I think you'd fine it very helpful. Check your library.) 4. You always hear the bad news from people, not the good. I've been baking with this stone in my oven for years, and I've never broken it. Maybe the people who break them a) don't follow the manufacturer's directions, or b) bought cheap ones? 5. No such thing as "sacrilege" in baking. People have used active dry yeast for years. Can you get the same crumb without yeast? Depends on the loaf; a fine-grained, high-rising, soft sandwich loaf, probably not. Can you get great crumb without ADY? Yes. Manage your expectations. Does this help? Have I talked you down? Sounds like you've been frustrated both by your own results, and by the people you're listening to. Remember, our hotline bakers are a good resource; and they won't "rip you a new one" - promise! PJH

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