I am a big fan and follower of both Martin Philip and Maurizio Leo. Last September I had the great pleasure of attending the three-day Sourdough Intensive in Norwich VT KAF facility. Since then, I have had a blast playing with different styles and experimenting with Einkorn and other grains. Martin's guidance through his book and posts on this site have been immensely helpful in sorting out all the sourdough variables so the we all can understand them and what they do. Choices of flour, preferment, time, handling, shaping, temperature, etc. all make a difference. Without posts like this one I'd still be wandering in the wilderness - experimenting without understanding what I was looking for.

I also want to give a shout-out to our superb instructors from the Intensive - Sharon O'Leary, Jonathan Frishtick, Jessica Meyers and Becca Regier. You guys have enriched my life and my baking in ways I never anticipated. You are all great teachers. You also run a tight ship. The Intensive's activities were scheduled and timed to optimize our output and learning.

Finally, KAF, thanks for your Bakers' Hotline. The folks fielding calls and emails are quick to respond and ever so helpful. Thanks you all!

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