testing his recipe so many times, he has the rise times down to a science: he mixes it at night, leaving it to rise until morning. Forming into loaves in the morning, he bakes it when he returns from work. This article includes complementary starters, as well; one for muscle to make the dough rise, and one to give the bread tang. Starter is where it starts, and sometimes ends; he offers tips on how they work, how to lure them along, feeding and priming them appropriately, and when to give up and try again.  His favorite loaves are based on a potato starter, and he uses a San Francisco dried culture to help increase the acid level; source information is included in the article.