Dick Adams wrote:

There are people creating their sourdough legacies by making all kinds
of unlikely stuff with SD culture, and you will never catch up with them.


Not for lack of trying... ;-)


I am sure you are very versatile. But, you know, by the time you get salami,
anchovies, garlic, cheese, onions, hot pepper, and all that stuff on top, what is
underneath is largely inconsequential.


We all really do notice the difference in the crust texture and taste
with the SD starter vs the commercial yeast dough. There is a large
difference that does come through despite the toppings and other
'impurities' added.

It is well worth the extra work. Now my market doesn't alway want SD,
they like plain white bread and commercial yeast products also, but they
do get specific some days.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com