Two tries (Rustic w/added yeast, then Tangy). I'm pretty happy with both. The Rustc loaves were larger than the Tangy. I probably should have had more patience before baking the Tangy recipe. Never got the "big bubbles" to bake into the bread, but did achieve the right taste and texture. Any hints? Oh. The third try was the charm for my starter. Found success weighing the ingredients rather than measuring, and used your flour! Bought some Sour Salt to try in the next batch. EEEYOW is that tangy!

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