The big "con" to me that was mentioned was that I have a vigorous flour and water starter going. Last weekend, I staggered the baking of 2 loaves naturally leavened sourdough using a clay cloche and got a pleasant surprise: the second loaf "sang" when I set it out to cool. I like to try baking new things, but in this instance, the process involved doesn't seem worth it when I found a proven "winner."

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