I have a question for the bread book guys out there. I picked up Reinhardt's book and am interested in making some of the breads, howevor, I cant figure out why he uses a starter as well as instant yeast. I am sure there is an explanation in there somewhere.. but why not just use a little more starter to compensate for the IDY? Anyway, I was just looking at this thread and I decided to pose that question even though it may not belong here. The reason I ask is that I am trying to figure out the reason, and I have a a feeling that I should not bother with his IDY. It is taking me longer to use this book since I dont understand his concept.