I made PR's pugliese today for lunch at work and it was sensational! It overproofed ( I had to monitor its progress in between patients) and it actually shrank a little in the oven but it was wonderful! I used a 50/50 blend of bread and semolina flours and let it hibernate overnight in my frig since I didn't want to stay up until 3am baking bread. Thank goodness I made a double batch of the biga so I can go home tonight and bake a loaf to share with my family. So far this is my favorite bread that I have tried from TBBA. Lovely stuff. Oh, and I buried my dead sourdough starter- it was beyond resuscitation, but I have a new healthy batch going and I took all your suggestions to heart. Thanks bunches!