My loafs are on their 2nd rise, but I'm just not real confident about them. Sour dough is very different than regular yeast baking...and I'm just not confident in reading the signs. My starter was very vigorous, bubbly and tangy smelling. When I put the dough in the fridge last night for the overnight rise, I was on top of the world. It looked just like the pictures this morning. And there's where I started questioning myself. Mix in all 2 cups of flour at one time? In the stand mixer or with a spoon. Look at the video again. Not the same recipe. Put it in the mixer with hook. Knead. It was no where as loose as the pics! But it did spring back like the video said, even if it was really stiff. I let it rise for 3hrs....it did puff up, so I divided and shaped. It's still a very firm dough....not at all soft like the pictures. We'll see later after this final rise and baking, but something tells me I'm going to have a nice tangy,heavy, pack-ey two loafs of bread.:(( Lisa: yeast bread recipes should always be taken with a grain of salt (no pun intended): you should always feel free to adjust a dough by adding a bit of flour or water to get the right texture. NEVER assume that the way a recipe is written is exactly how it will perform when it comes to bread. There are simply too many factors that can get in the way: humidity, temperature, air pressure, altitude, etc. Even the way you measure flour one day can vary the next. If you noticed the dough was too stiff and not looking like the pictures, you have freedom to add some water (2-3 Tbs to start) to get the dough to the right texture. At this point, you might do best to use that dough to make some buttery sourdough rolls OR some cheesy rolls with the dough Best, Kim@KAF

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