On 2011-11-09 10:44:59 +0000, Robert Zaleski said:

> Hey Guys
>
> I've been using the ratio below to make my bread. I also have been
> feeding just 24 hours, actually it's something my wife has taken over,
> I just tweak what we do lately.
>
> 1/8 c starter
> 4c Water
> 2c Water
> 18 Hour rise time
> Cooked in hot Dutch oven
>
> She does another soft bread, cooked open on a cookie sheet, with
> baker's yest, and we're trying to start doing it with sourdough.
> Ideally we're hoping to be able to start it in the morning and let it
> rise, but we really just want it to be light and fluffy. The Dutch oven
> bread is chewy and hearty, but the kids and I love it better than this
> one.
> We tried one loaf on the pan, and it was OK. I was thinking about it
> this morning, and started wondering if we should go from 24 hour feeds
> to 12 hour feedings.
>
> So here's my poll question
>
> 1) How often do you feed when it's not in the fridge?
> 2) For your basic pure flour loaf, how much water and flour?
> 3) How long do you let it rise, please mention kneading and4) Do you
> monitor temp, if so how and where do you heat it?
>
> Happy Baking.

That seems like a boatload of water. Is that recipe correct?