Hello all,

I seem to have a great talent for getting my starters going, but fail when
it comes to baking the bread. I have had my current starter (whole wheat)
going for 9 days and it's already doubling in size. Is this normal?
Acceptable?

I've always had good luck getting my starters going. But when I make my
bread it never rises that well and has a crust is so hard that the space
shuttles could be made out of it! You need a chain-saw to get thru the
crust. The actual bread usually tastes pretty good once you saw thru the
crust.


Anyone have suggestions or ideas....basic (non-fail) recipes that I could
try?