I just got some new starter from a friend (after killing my through neglect) and pulled out my 25-year-old KAF sourdough recipe. I'm now looking for some different recipes on your website but was interested to see that this recipe is almost the same as my old one. The old recipe calls for a 12-24 hour first fermentation, slightly more salt, and a hotter oven but it sure makes some good bread. I make the loaves in a baguette pan because I'm not so fond of the free-form flattened ones. Mine never seem to puff up so much in the oven

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