Hi Phil, just found your article, "How to bake Sourdough..." and enjoyed it very much.rnrnMy wife often thinks she needs exact measures of every ingredient and will sometimes decide to not bake or add to my sourdough starter if she isn't sure of the "precise" measures required.rnrnI'll have her read your article to support my sketchy directions. She comments that I don't even measure anything and whatever I cook still comes out fine, so I figure once she associates the two she'll loosen up her cooking, baking style a bit. Hahaha. rnrnIn all fairness I've been baking bread since I was a child and now make mostly sourdough rye or Italian.rnrnI still change up the ingredients and finish of the crust (eggwhite or water brushed on or just dry with flour, etc.) I'll also use various flour including fine or stone ground whole wheat, wheat germ, rye, high gluten, semolina, flax seed meal, caraway seed, etc.rnrnLast evening I made two loaves of Italian with sesame seed crust and rather than let one sit out too long I'll slice it to make garlic bread then bag it and freeze it until the next spaghetti night.