First off, thanks to all the supporters of SD culture (pun intended...) I
just started baking bread in December, and have embraced the SD ethic. If
there's a credo, like the Boy Scouts, I will take the oath :-)

Anyway, using Carls starter, I've had great success making bread using
various recipes. I can turn out a nice baguette, and have made a nice boule
or two.

Using Dick's original Billowy recipe, I've gotten a good rise, made nice
crusty bread. With the revised procedures, I am not getting the same
vertical rise. I'm wondering if it is related to no sponge stage. When I've
created a sponge, and let it sit overnight, the resulting dough seems to
rise well. If it matters, I am in Denver @ 5000' above sea level.

Here are some photos: I have not added the final result..

http://home.comcast.net/~d9nno/sourdough.htm

Regards,
/danno

Dan Notov wrote:
> First off, thanks to all the supporters of SD culture (pun intended...)

Of course it was. This is email, you could have edited out the pun if
you wanted. Pun lovers unite! Do not be ashamed to pun.