Today I had time to "play" and an excess of discarded sourdough starter so I decided to see what I could come up with. I took a cup of starter, a cup of warm water a "dollop" of oil, two teaspoons of kosher salt, four cups of flour (half ap, half bread flour) and a scant 1/2 tspn of instant yeast. Mixed this in the Bosch until the dough came away from the sides, then let it double in an oiled bowl. Shaped it into two short baguettes which proofed for about 40 minutes, then I baked them on a heated sheet pan under the base of an oblong roaster which I removed after 15 minutes. Then I rotated the pan and baked them for another 15 minutes, to 205*. The loaves rose well and the crust was quite crisp. The crumb was very soft and none-holey, and it would make perfect sandwich rolls ( hero?) I live in a retirement community and I think this will be my "gift" bread from now on - that way I won't have to worry about people coping with crusty bread. I did take pictures and hopefully will figure out how to share them one day, A.