HUTCHNDI wrote:

> Yes Dick you do make very good looking white bread, unfortunately we
(me and > the Mrs) do not care for white bread very much. Sourdough
white bread is > definately miles ahead of any store bought white bread,
even the sourdough > white bread I bake is pretty tasty, but to us it is
still white bread, and I > would much prefer to eat imperfectly baked
bread with all the stuff I like > in it than perfect white bread. I
don't know what your level of expertise as a baker is, so I'll apologize
up front if this is pointed at the wrong person. I strongly suggest to
beginning bakers, and even beginning sourdough bakers, that they start
with white breads. Why? They're easier. It lets you get a feel for how
the dough should feel, how it handles, and so forth. Once you have that
down, make some mixed breads, part white, parth whole wheat. And then
move on from there. "Breads from Laurel's Kitchen" is an excellent book
on whole grain breads, as is Beatrice Ojakangas' "Great Whole Grain
Breads". However, neither of these otherwise fine bakers have a good
handle on sourdough. Some people like other books, but I haven't gotten
to them yet. Both books are usually available as used books on half.com
for very reasonable prices. > But I will say that the fridge delay added
flavor that was nice anyways, I wouldnt mind keeping > that step once I
get this crust bubble problem solved. Having been there, overproofing
and too high a level of hydration are key issues. You could also cut
back on starter. Mike