e:
> > OIL!!! Who uses oil???? ;-)


Apparently quite a few, though they are not the busiest posters here. This
group is about sourdough right? Its not about exclusivly making artisan
bread or french bread or any kind of bread other than bread (or whatever)
being made with sourdough, so if anybody wants to use oil, or sugar, or
chocolate etc, hey whatever floats your boat. Same should go for how long
one should proof before making bread, its personal preference, other than
suggestions to get a certain result. While I (so far) dislike cold start
bakes, plenty swear by them. I just revisited Joans Banneton Loaf which is
one of the original webpages that got me interested in sourdough, straight
dough approach, she let the dough rise only once, and look at all the stuff
she puts in there. The bread still looks pretty darn good. Might even try
it.

hutchndi