tropit

I'm on the King Arthur's Flour site again this AM. I'm attempting one of their recipes for, "Extra Tangy Sourdough Bread." I always keep my own starter going and usually just throw together my own. basic recipe for sourdough bread. But today, I thought I'd actually use KAF's recipe. One of the tricks that I see that they do (and I do too,) is to make a sponge with the starter, water and just some of the flour and let it rest overnight. They also let the dough rise for a really long time. Basically, their method is a 2-day affair. Do any of you have any tricks to make great sourdough bread?

I don't have one of those razor thingies to slit the loaf before baking. I wish I did. I just use a sharp knife, but it never looks quite the same as it does in the pix.

Thanks,

~ C