Hi, I am fairly new to the forum. After browsinig the forum for a couple of weeks and trying a couple of recipes, I had a huge urge to bake. From Charles Van Over's book "the Best Bread Ever," I made the simple wheat starter and used it to make sourdough baguettes w/ kalamata olives, pain au noix (the closest recipe I found that taste like what I ate in France a few years ago), ciabatta, and pain au levain. The ciabatta and pain au levain need some work. The ciabatta tasted great, but it stuck to my baking stone.