Bread-Bakers v102.n011.10

Gene, I am no expert, but I think you could try feeding the piece of dough 
with 1/2 cup warm water and one cup all-purpose flour and see if the 
mixture bubbles and expands. Then take out a cup of the resulting mixture 
and feed it again. Give it a long proofing time at room temperature. I 
think that if you cannot achieve true sourdough, you will have at least the 
biga for beginning a chain of good Italian bread.

Where is Bob the Tarheel Baker when we need him? I miss his postings!

Ellen Lee