Hi all,

I've tried my first couple of loaves and the second came out much
better,
but I have a few questions.

The recipes ususally call for, "1 cup of prepared starter" or the like,
and then the amount of flour, etc. My confusion is how much water is
used
in the recipe. The water comes from the starter some, but how much is
right? I've added more to the dough to get it to a consistency that I
think is about right. Is that the best way?

I haven't been getting the golden brown crust I want, even though it's
been great in texture. It's more of a whitish and light brown.

Here is the recipe I've used:

1-3/4 cup prepared starter
2 cups flour
1/2 tsp salt

I proof for 2 to 2-1/2 hrs for first rise, punch down slightly and then
proof for another 1 hour or so. I have a tray of water on the bottom
of the oven and spray the loaves with water every 5min for the first 20
min and cook it to internal temp of 185-190.

So, any help for a more brown crust would be appreciated along with any
other observations about the procedure.

THanks very much,
Rick in CO