I have got the sour dough rustic bread recipe down. I use my KA to do the mixing and kneading using the dough hook only. I am looking at the extra tangy now because I just can't get enough of the sour dough flavor and thought this would be the next recipe. Odd note: a cup of fed starter in the Rustic Recipe is 8 oz when you set it to oz measure but is 8.5 oz in the Tangy recipe. I have been using 8.5 in the Rustic as well and with great success (for our house bread). I have been using the KAF "Brotform" and "Dough Hammock" for lack of a better term again with great success. I have been using the Emile Henry Cloche (again from KAF) and it has been 1 recipe of dough for one loaf. Aside from playing with temperature, baking time, and "remove the lid for finish" I have stopped playing with this recipe. Now, the extra tangy uses a touch less salt and no yeast. Except for technique timing and "reading the rises" are there any other "surpises" to be watched out for? Still ok for a single loaf raised in a brotform and cooked in the cloche? thanks for all you offer to this community. richard

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