Hi all,

I'll be making Hamelman's Vermont Sourdough again this weekend.  Is anyone interested in joining me and comparing notes?

You can find the recipe here: http://ostwestwind.twoday.net/stories/3707371/ [1]

I made this loaf for the first time last weekend and I finally feel like my bread starting to turn out pretty good.  I'll be concentrating on this bread for awhile, in an attempt to improve my skills.

I think the things that helped me out the most the first time I made this bread was I had refreshed the starter twice in the 24 hours before making the bread, instead of once in 12 hours.  I also followed Hamelman's instructions very closely and used a scale.

This time around, I'll be making the full home sized batch and one of the loafs will be a batard.  I've pretty much stuck will boules, but I'd like to improve my shaping skills. 

Please join me in making this delicious bread.  I really learn alot from reading other people's experience with the same recipe.

 Tonya