Thanks for the great sourdough blogs! I've been baking yeast breads for many years, but could never muster up the courage to try sourdough till I came upon your blogs. My starter is now about six weeks old, and bubbling away in the fridge. I have successfully made several loaves and can hardly believe it actually works! I've been doing something unconventional to build up the amount of starter in my crock. I take out 4 oz., feed it, and let it sit out for several hours. At the same time, I feed whatever is in the crock with 4oz. flour and 4oz. water and let that sit out for several hours. After about 4 or 5 hours the starter in the crock is very bubbly, so I pour out whatever is necessary for the recipe I'm baking and then take an equal amount from the original 4oz. that I had removed from the crock and fed, and pour that back into the crock and refrigerate for the next time. So far it's been working very well, though it seems like it shouldn't! Once again, thanks!

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