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