Thanks for sharing your method with us, Sandy! Some of our recipes do call for using the cold start method, which is great if you don't have a pot that can withstand the intensity of being heated empty. However, if you do have a pot that's more durable, you might want to give preheating a try. We also did side-by-side comparisons using these two methods, as we were always more impressed with the loaf made in a preheated pot. It's something worth trying! Kye@KAF

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