(my browser is throwing a fit today and won't let me comment while signed in. It's weird.) Thanks for the reply Jon, I will have to try the recipe this weekend! Glenn is my 8 or 9 year old starter. He and his brother Mark were started at the same time. Mark ("Mark"ed for extinction) was started with all-purpose flour and water. Glenn was started initially with rye flour and water. Mark was more like what is described as "regular" starter. He would take hours and hours to rise and while I could get decent flavor in the bread, he was just a shade on the slow side. Glenn took off and never looked back. I refuse to make pizza crust with him ever again after the nightmare that was the first and only time. (I made 2 balls of dough, each about the size of a baseball. Each ball went into its very own gallon sized zip top bag, and the bags were put in the coldest part of my fridge to rise while I went to work. By the time I got home, 8 hours and 45 minutes later, the balls had expanded to the point where one had ruptured its bag and climbed down into the veggie crisper drawer and underneath it and on top of it and all around it. The other one had stretched its bag to nearly a quarter again its original size. Glenn now gets fed once a week with KAF bread flour. He gets 1 cup of flour and 1/2 cup of water. I make a loaf of bread with him once a week and I do NOT feed him before I make the loaf of bread. He's scary enough on his own. ;) I love how people name their starters! Makes it a lot harder to forget about them when they're named--sort of an extension of the family, I suppose! Thank you for sharing your stories about Glenn and Mark. May they continue to keep you baking for years! Kim@KAF

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