here's a pic of the last one I did, using white flour. I have started using the pricier unmolested flours lately and I have to say to me it's worth paying extra for the flour. I see a big difference in the finished product.

Rick..what a beauty! Can you provide the brand name of what you consider to be a 'pricier, unmolested flour'? I usually use King Arthur unbleached flour. Thanks Rick

Belle, this is what I have available in my neck of the woods.

Unbleached White Flour - Bob's Red Mill

I'm sure you'd be able to find a similar type wherever you are.

Thanks Rick..as a matter of fact, there is an OddLots in Milford, Ct (sells stuff really cheap) and they sell many of Bob's Red Mill products..if I am lucky, they may have the unbleached flour..thanks again..you are so helpful...

Hey,

Alton Brown had this on Good Eats (his dutch oven show.) I have modified it for sourdough and the fam has gone bonkers over it!

I use 1/3 home ground whole wheat with my bread flour (bought from the local "club". That way my carb addict son will get some fiber as well.

If I have leftovers from breadmaking, I can make paninis which makes the rugrats happy!

CW