P.S. I've seen several other websites that claim a stiff starter produces a LESS sour loaf, which is the opposite of what your blog says. I'll still try it and see, but I am confused by all the contradictory advice I keep coming across -- some say dry and cold is best, others wet and warm. All I want is to recreate the lovely, mouth-puckering sourness of my very first loaf, which tasted of San Francisco. That was using a wet starter, by the way, and it was probably not quite fully-developed. Months later, I now have a robust and dependable starter, and my bread has a lovely crumb and crust -- but it is flavorless.

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