Don, I baked with the Oregon sourdough today. I love it, the flavor had a very subtle tang. Though I got messed up in the timing....I was suppose to bake this on Friday night. This is way, way longer than I normally go with fermenting. I put the dough in the fridge on Friday night and baked at around 5pm today. This pizza was around 2:15ish. I didn't have the oven rolling enough to reach the potential of this pizza, but it was still o.k.