Monte wrote:
>>> starter for
>>> the past 5 years or so. It produces some lovely loaves, great holes,
>>> texture, crumb great crust and no sourness.<snip>

I'm about to try again, but this time
> I'll leave the starter in my oven on bread proofing overnight. The
> oven hovers around 80 degrees in that mode, so it seem like it might
> be a good location for the starter growth.
> I noticed one of the other posts suggested that Carl's isn't a great
> sour taste producer. What starters are? And what's the difference?

I use a homemade starter I made a few years back that acts very well. I
was having issues with either too heavy and sour or too fluffy and no
sour then read the way Dick Adams does his with Carl's starter and
started to use his method of a small amount of very active starter and a
long rise time. I hand mix mine vs Dicks machine mixed.

It makes a great fluffy loaf with a nice sour bite and rises a good 5X
in the final proof.

The instructions are in a link on this page:
http://home.att.net/~carlsfriends/dickpics/billowy.html

Mike
Some bread photos: http://www.mikeromain.shutterfly.com