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Many thanks, Rod Leavell. I came to this conclusion, too.

Would someone please explain to me what a "100% oven" means? We don't have this expression in the U.K. and it mystifies me.

Any black death loaf recipes?

I just got my starter and put it together for the first time. Tonight I will stir it. I am curious: My goal is to make large batch sourdough hamburger buns. And by large batch, I would like to work my way toward 100+ buns in a week. As soon as I can I will make my backup starter. I'm still new to this, and my goal might be just "blue sky". When I was little, back in the 60's and 70's my dad traveled all over the world. My favorite memory was when he went to San Francisco and brought home loaves of tangy sourdough bread to Tennessee. Food memories are the best, so I'm attempting to get into the whole sourdough process and pass on the happy flavors to others. If any thoughts or advice, I would be grateful.

how was the loaf?

Have followed instructions for sourdough starter and on day 5 began to start a loaf with your general sourdough instructions. I made one mistake and added the salt and sugar to the initial dough. I let it rise for 4 hours, but it didn't rise much. Did I blow it? Put in fridge for 12 hours and am now on the 2 cups flour addition and 2nd rising. Not seeing a great deal of rise, do I need to do anything? BTW, it is the Sally Starter, if that info is needed! Just want a decent loaf!