(posting this again, I think it didnt work the first time)

Hey everybody. Its been a long summer, lots of work around the house, havent
made bread in awhile. Neglected my starters, they got extremely moldy and
nasty, chucked them. My breads were coming along so well too . For now I
am making bread using a very small pinch of commercial yeast till I get
another starter. Yes I know this is not sourdough, but as I have little
experience with it ( using commercial yeast ), it will be just another
learning experience. I am still using all the "artisan" type methods that
worked so well for me with sourdough, long fermentation high hydration
dough, doing stretch and folds, free form loaves baked in steamed hot oven
on hot tiles. So far I have made some really good bread this way, (hey I
thought the great crust was a sourdough only thing) but I feel like I am
cheating even though I dont really miss any sour taste there may have been.
Perhaps I need a new starter to get me interested again. Wasnt there some
interesting very sour starter being mailed out a few months back that
someone had gotten from a bakery, and was sharing with the group?

hutchndi