The only other thing I might add is that I needed to add about 1/2 cup more of warm water than the recipe called for. I started a new one last night and let it rise. This mornng it was doubled in size. I think this is due to my starter being more "active" now. If you keep your yeast & flour refrigerated, make sure you allow them to reach room temperature before using them. I find that really speeds up the process. Thanks for your instructable.

I followed your recipe for the sourdough starter and used it to make my first two loaves of sourdough bread. I let it sit for 18 hours after adding the starter. It didn't rise as much as I thought it would. Maybe the starter wasn't ready. The only seeds I had were sesame seeds so I used them and added a little parsley for good measures. The only problem I had was in getting the bread out of the Pot after it was done baking. I followed your instructions as close as possible, but I didn't have a Cast iron pot so I used a deep ceramic Casserole dish. I think I should have sprayed it coated it with olive oil or cooking spray in order to get the bread out without tearing it up. Here are some pictures of my bread. Tastes GOOD!!!!

It would have made a much better instuctable had you used your own pictures and details in the steps of making the bread. BTW: You can't make Sourdough bread without starter, so it should have been included with the Instructable.

Good homemade bread is just about the best thing ever. I've got a favorite recipe for potato rye bread that I make in my cast iron dutch oven- it gets an awesomely thumpable crust. I'll have to find an excuse to make it soon and do an Instructable!

Very nice picture of the loaf. Yet, this is not to be confused with:

Old Fashioned Pacific Slope San Francisco Sourdough French Bread

Mais Oui?

A better link might be bread tags rather than the home page.

Looking forward to the starter method : )