I baked the Rustic Sourdough for a couple of years now. I use a lined brotform and a cloche which really standardized my results. I am now switching to the Extra Tangy because it lets me use my "unfed" starter each week and results in a loaf of bread. I feed my starter weekly, so, my "unfed" is still active. I pour off the hooch, take 8 oz of the starter and put it in my KA mixing bowl. I feed the balance of my starter with the 4/4 that I learned from KA. I then "feed" my mixing bowl 12 oz of water, stir it till the starter is suspended, then add 12.8 oz of AP, stir it up by hand, cover and let sit. Next morning, add sugar, salt, 8.5 oz AP and mix/knead with my KA on 2 for 9 minutes. Into the 2 Qt rising pitcher (KA supplied) cover, and give it 5 hours. Brotform for 2 hours or so, then into the cloche, brush with water, slash, and into the oven preheated to 430 degrees (adjusted temp for my oven). I pull the cloche cover at 30 minutes and the bread in 10 more minutes. Results, good sourdough bread and no wasted starter.

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