...

...

Thanks, Neko-chan, that is exactly the kind of information I needed. I will just do the one rise next time, and with all the flour in it.

I mixed up a loaf of sourdough bread using this same recipe last night and let it rise under a light, over night. I put it in a colander lined with a floured dish towel, like Neko-chan said. This morning it was nicely risen, so I turned it over on to a baking pan which had a little cornmeal on it. It deflated a bit when I handled it (cringe!) but it did rise back up, maybe a little higher than before, after baking. Put it in a cold oven set at 350, for about 35 minutes. The crust was pretty hard, so I melted quite a bit of butter over it, fresh from the oven. I think it is very good. Has a great texture and nice sour flavor. The crust is kinda tough and chewy, but not "break your teeth hard" like I have made in the past. It made a great breakfast with more butter and honey. I'm going to take a big piece to my mom, who loves sourdough. Thanks, Neko-chan, for the good advice.

...

Question for starting a starter...what if I dont have a place in my house that is 70-80? I have a cold house.

Sourdough is something I haven't ventured into yet, but I'd love to learn this winter!

...