Starting to use my second round of sourdough -- first time 'round it really wasn't very flavorful. This time the starter and sponge have a definite tang, though I'm not sure how it will carry over to the finished goods. I'll have a report sometime tomorrow.

This is a brand new batch of starter I'd put together about two weeks ago, yeast method. Found a number of good online resources, including the [link|http://www.nyx.net/~dgreenw/sourdoughqa.html|Sourdough FAQ], which provides a lot of background. Cool thing about sourdough baking is it's so interdisciplinary: physics, chemistry, biology, and sociology, all wrapped up in one package.