"dan w" wrote in message
. ..

i only know what the experts tell me, and what works for me. there may be
other methods, but i don't know them. perhaps one of them (experts) will
take pity on us and chime in

Well, here are some things to learn from the experts:

1. Getting the bread surface all soggy in the oven by infusing it
with moisture makes the crust hard.

2. Rising the dough in the refrigerator makes the bread taste
more sour.

3. A sour (tangy) starter makes the best (sourest) bread.

4. Souring a sponge for days is good, too.

5. Your mail-order dry start might take five days to revive.

6. Given enough time, the dough will knead itself sufficiently.

7. The more the dough is punched, the better the bread.

This is but a partial list. I entreat the experts to send further advice
to my email so that I can tabulate and publish it.

I am not qualified as an expert, but I am not stupid either. Writing
with capital letters, it is hoped, may enhance my credibility.

--
Dicky
firstname dot lastname at bigfoot dot com