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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by tmagnani[/i] [br]Hello! I have been a reader of MJFG magazine for years. I made a (not WildBread) sourdough starter when the pandemic began and have done a lot of baking, not all of it successful. I moved from SoCal with my starter and my Mr, to Arizona. I let my poor starter languish in the fridge while unpacking and getting the house settled. So I began another one and I still couldn't get a decent rise with my breads. After getting WildBread for Christmas, I realized I didn't give my starter enough time to mature before expecting her to perform and wow my friends and family with beautiful lofty loaves. I was more successful making crackers, pancakes and waffles. All quite delicious and appreciated, but I wanted something more. Real good bread I could make sandwiches with, or slather with butter and honey. So, here I am, waiting for a few more items from the equipment list to embark on a new bread journey. I am so looking forward to learning from those of you who have known the secret all along. Therese [/quote]   Check here to include your profile signature.