"Mike Romain" wrote in message g.com...

I went for a real sour tasting loaf and grew my starter up over 48 hours
with 12 hour feeds. It worked well.

Oh, sure, everything you try works well. Well, not so good for me. There
always seems to be a least one defect.

http://mysite.verizon.net/dickya/SiameseSDLoaves.jpg
http://mysite.verizon.net/dickya/Siamese_cut.jpg

BTW, I was never able to make a decent loaf with a soured starter. Seems
to me that starters need to be active, and by the time they are sour, they are
settled-down and pooped-out. My loaves are pretty doggoned sour from
being allowed to rise for a quite long time. For the loaves linked above,
the rise time was about 12 hours with several reformings during the first three
hours.

But, heck, I guess that nOObies with a lot of dumb luck can get away with
a lot of stuff that would not ever work for me.

--
Dicky