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 and
4) Do you monitor temp, if so how and where do you heat it?

Happy Baking.