"Phil" > wrote in message
...

> The sourdough seems to me more a matter of technique. I have both Carl's and
> SDI's SF cultures, and they are both very tangy, although very different.
> Long slow cool rises (3 or so) are the key for me. And, the bread is much
> tangier after it sits for a day or two. Keep at it and over time, you'll get
> the results you're after.

Three rises means what?... two punchdowns/deflations?

Not everybody's dough will stay together long enough for loaves both
good-looking and sourdough-tasty.

Do you perhaps have some inspirational photographs and more detailed
advice?

How is Carl's different from SDI SF? (My experience is that the former
is revivable, cf. DOA.)

Are you one of the Phils from way back then?

--
Dicky