I just fed my sourdough starter tonight, made a nice loaf with what starter I took out. i don't like really sour bread, so I do add some regular yeast, and let it rise. I am finding the real key to good bread is instead of having a drier dough, Stir it really well when it is pretty wet. this forms really long strands of gluten, and then I add flour a little at a time until it is a workable consistency. Basically I keep my dough pretty wet, it makes a really nice tasting loaf.
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