I've been making sourdough for a while and it's been pretty good with a
few real disasters thrown in. I threw the hockey pucks away though and
moved on. The last attempt finally had all the characteristics of sour
dough. I was startled it actually came out right. On the last attempt,
I let it sit out about 24 hours before the last rise. I think that did
it. I guess the thing is to keep trying and write down what works every
time and try to reproduce it the next. I think it's great because I was
always so intimidated by making sourdough. Now I doubt I will ever use
commercial yeast again. It really doesn't compare to the taste of
sourdough. Thanks for the help and great posts!