THANK YOU!! I recently ordered a "San Francisco starter" thru' internet but have been too squeamish to start it. ( I am a recent moderately experienced bread maker but never got into sourdough -- too scary!) This whole afternoon was spent reading your wonderful Hotline which has helped me gain some moxie for trying it. I live in the mountains east of Albuquerque (6800 or so feet) and have a bit of a concern that the SF starter will modify to this New Mexican flavor -- no big deal, I guess. Been doing well with improvising warmth by stacking a bowl over a Salton hot plate for all my yeast breads, but after reading thru' all your fans' comments, I am encouraged that I can refrigerate my new starter. You guys are wonderful in answering so many pleas for help and are very positive in saying that there are no "stupid questions". Once I embark on this sourdough effort, however, I may prove you wrong when I send which, I am sure, will be a "stupid question." MANY, MANY thanks to all of you. PS. My oldest son John is a Brown University grad, as well.

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