Hi Dan - Welcome to the wonderful world of bread baking! The rising container I use is a big (8-cup) acrylic measure; we sell them here, or you might find something similar at a kitchen store. Make sure you get one that’s at least 8 cups. You can also use straight-sided container (food-safe, of course), and simply measure how tall the dough is when you put it in, then make a little mark on the side of where it’ll be when it’s doubled. Also, don’t make yourself crazy with “doubled” - the idea is to have it rise significantly. It might more than double if you take your eye off it; it you’re tired of waiting, and it’s not quite there, fine. Bread-baking is both art and science; don’t get too stuck on the science, OK? Good luck - PJH

Meagan - Yes, put it in the fridge now and get back to it tomorrow. Elisabeth @ KAF

Hi Susan - This is indeed a very dry starter, and one that has a more challenging time rising. did you use instant yeast? Next time, try leaving the salt out (adding salt is unusual for starters), cutting the yeast back to 1/4 teaspoon, and cutting the flour back to 1 cup (add that extra 1/4 cup the next day). I think you’ll have more success. If you don’t bake bread often (maybe you don’t?), there’s not a lot of ambient yeast floating around to help the starter, and these steps should help. Good luck - PJH

Andrea, it’s good to experiment; that’s how you learn. But understand if you’re new to bread-baking, and changing recipes, AND using sourdough, there’ll be times when the bread doesn’t come out as you expect. Just learn from the experience, OK? Don’t be discouraged. I can tell you that sourdough starter is basically about half flour and half liquid, tipped a bit towards the liquid side. So however much FED starter you use, leave out that much flour and liquid, in the proportions I noted, from the recipe you’re following. Use the same amount of yeast. Good luck! PJH

I have Brie and some Cabot cheese left from the holiday. That sounds nice and gooey. Maybe chunk the Brie??

I tend to bake on the week end so left overs can be taken to school.

This is how one would use their sourdough starter. If using one 1 c. starter, take out 1 c. flour and 1/2 c. water in the recipe. Combine with the rest of the flour and water and let rest overnight until bubbly. You may have to add a touch more yeast. Yes, chunk the brie or soften first and spread on the dough. Elisabeth @ KAF

I think I’m going to try it this weekend with some smoked cheddar.

Yes, these loaves do lend themselves to all kinds of cheese, don’t they? Glad you enjoyed them - PJH

This recipe was an instant addition to our list of family favorites. I made it twice in four days: once with smoked Gouda and a second time with Cabot’s Private Stock cheddar (black wax). The Gouda was very good but the cheddar was sublime! I think I’ll try it next with a Swiss and maybe add some diced ham.

This is one of the stickiest doughs I’ve worked with in my 30+ years of breadbaking. By sprinkling flour on my bench knife and on my fingers I could both roll the dough into a log and cut it with a minimum of frustration.

Gruyère-Stuffed Crusty Loaves? No way - at our house this is known as Volcano Bread!

A happy, healthy New Year to you all!!

So right … baking is sharing. Thanks for carrying on the tradition! PJH