I'm having the same altitude problem. Finally learning the other ins and outs, but have other questions. I wind up adding more water. There's no way I can even get 2 cups of flour in the overnight starter. Right now Starter is on the thick side . I bought the long baker. I've used it for straight (yeasted) Italian bread. It works just fine. So does the baking bowl. Most of your sourdough recipes seem to call for a boule. I'd like to translate that to the long baker. I have problems cutting a boule. We need a holder to hold it down. . I use a bread machine (Zo) to knead. I can make a one or two pound loaf and the Zo does recommend how much flour (Don't use a 7 cup recipe) How do I figure out which of these recipes fits the Zo for kneading and will fit in the long baker? . Also, how thick is starter supposed to be? I've seen info that wetter starter is more sour, now it seems to be thicker. Which is it? I love really sour bread. Glad to find the fridge info. Will now try setting baking to add the cold time in the fridge. I usually start 2 days before I use up first batch of bread or muffins. I'll try 3. ' I just tried the extra sour sourdough recipe. I made the 2 loaves, but shoved them in an Italian bread couche. Nothing under them in the oven. Worked out ok. How would you keep them from too much spread on a stone? . The loaves turned out fairly well, since I fudged the 4 hour sitting time. Too late at night and shoved the bread pan from the Zo in the fridge for 15 hours.. I bought the Starter and crock last year. It is fairly active.

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