"Mike Romain" > wrote in message
.com...
> 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

I too use Dick's method and it *never* fails! I have also converted both
his three- and two-stage recipes to metric weights (for flour) and volumes
(for water).
Graham