I'm not bragging about anything, but I did surprise myself a little bit. In 2012 I collected some wild yeast here in Edmonds, and after a couple of unsuccessful attempts to get a good loaf I gave up and stuck the starter in the back of the freezer. A couple of days ago I decided to give it another chance, or toss it out. I mixed up a batch of dough, and to my surprise it was doubled after just 4 and 1/2 hours. This is with just the wild yeast, no help from store yeast, that's the surprising part. Most sourdough recipes call for extra help from commercial yeast. The "sour" taste isn't quit there, but I believe that as I keep using it, that will come. I've been baking no-knead Dutch oven bread for sometime, and the Dutch oven worked well for this. Anyone know a good way to sour the dough?