On Tue, 14 Oct 2003 10:06:43 -0400, EJM wrote:

I believe that you mentioned you had only ever made one recipe - the KA
recipe "Breads From The Hearth: Baguettes and Ciabatta with Sue Gray &
P.J. Hamel". It is not a sourdough recipe even if you call it one.

Just to show you how writers confuse things here is an excerpt from an
Internet article someone recommended earlier:

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http://www.baking911.com/bread_starters101howto.htm

HOW TO MAKE A SOURDOUGH STARTER: Although rewarding, working with a
starter requires patience and practice. Sometimes starters fail or
don't produce the type of bread that is desired from a variety of
reasons. So how does one make a starter?

A sponge starter is started by mixing the yeast, flour and water in a
bowl, covering with plastic wrap and set in warm place to ferment for
less than an hour or more. When it ferments (gets bubbly and smells
sour and yeasty), it can be used.
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If you read that carefully you will see that it says that a sourdough
starter has yeast in its recipe. There is no other way to read it.

I rest my case.