Kenneth wrote:

And regarding the starter:

> Though they no longer do it, years ago, folks at the
> Poilne bakery were happy to offer home-baker
> customers a pinch of their levain.

>It certainly makes sense to me that it would be shared
>with others interested in having it.

Just curious, how does the Poilane starter differ from other starters you've
worked with, if it differs at all?
--
Jeff