Fabulous tips for the young and us old bakers. An off and on bread baker from WI thirty plus years. Never knew before how to measure a baking pan, thanks. On using ingredients, after setting out what I need from the pantry for the recipe I measure into cups or bowls then add to as needed. Haven't forgotten the yeast, yet. The salt: My bread sometimes needs a bit more salt. I am not a heavy salt user. I tend to under-salt in regular cooking but follow the recipe in bread. It is that sometimes the salt balance just isn't there. On storing sourdough starter. Cover loose, or tight. Plastic wrap or shower cap. Appreciate the suggestion that shower caps may not be food safe. I have used screw top containers and left them loose. What are your thoughts? Thanks for the wonderful tips and expertise offered on Bakers Hotline.

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