I made the simple wheat starter from Van Horn's book and have been using for virtually all of my breads. Been on a huge olive baguette and pain au noix kick. Also made the olive baguettes with additions of brie. The olive and asiago pesto baguettes I made this morning are by far the best looking baguettes I've made ever. I got the fibrament a couple of weeks ago, very excited so I've been baking every weekend.
I've also been using the starter to make Sourdough Tomato Cheese bread from Mel London's "Bread Winners" cookbook. I varied the recipe, instead of using cheddar, I added herbs and mozzarella which is great with pepperoni.
