On Sat, 16 Oct 2004 16:41:18 +0000, Ed Bechtel wrote:

> JB wrote:
> Did you use rye, yeast, milk? I cannot get loaves like yours.
>
> Ed replies:
> Sorry to take so long, JB. Just got back from business trip.
>
> I did not use rye, yeast, milk, or oil.
>
> For this loaf, I had just bought a new start off of ebay from some lady
> named Linda to see if her starter would be more sour than the one I made.
> It wasn't. After a few days of developing the new start I just made a
> simple loaf.
>

I used your proportions of flour and water, but replaced 50% of the wheat
flour with rye. Then I let it rest overnight in fridge. Baked it this
evening and wow, it turned out to be great. No stone used. Maybe the
secret really is the overnight rest in the fridge?

JB