Peaceandjoy...that sounds like a wonderful way to spend the day. I'm jealous! Thanks for all of the info. I'll definitely try the scissors. You have lots of other great tips too.
My current starter...errr..."chef"... is about 8 years old. I had one that was around 25 years old, but I moved and dumped it out in the process. I think that the one that I have now is better...must be in the genes.
I'm just now learning about folding on the King Arthur Flour site. I'm glad to see that the teachers in your class back up that method. I never thought to do that. I just let it rise in the bowl for the entire time. I'm guessing that it helps to develop the gluten. Did they say why the dough should be folded?
I'm working with a "cold dough," this AM. I followed the instructions on KAF and put mine in the fridge last night. It didn't look very bubbly and fluffy this morning, but it's starting to come alive now, after about 3 hours at room temp. It will probably take all day to reach the super bubbly stage, since it started out so cold. I don't know what temp my refrigerator is at.
I don't have a covered pot, or container to bake my bread in. No pizza stone either. I usually use a pan that is made for baguettes, with holes along the entire bottom to let the heat circulate around it.
Sandra-P...I think that maybe the KAF's kit contains some citric acid to help with that tangy flavor. The promote it's use in their recipes. CA is not a bad thing and perfectly safe to use.
~ C