Thanks for all the great information, Barb. My starter did eventually begin rising more thoroughly, and I have baked with it a couple of times. I had to try the challenge of the "no yeast" sourdough, but I am continuing to learn. My first two lessons: 1) make sure to allow plenty of rising time and to "play it by ear" during that process; and 2) I may try a floured cloth next time (or invest in a couche) because the transfer of light and fluffy raised loaves to my heated oven stone was a huge challenge. Anyway, I continue to work on it. Thanks again!

Sharon

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