I've just stirred up my two Elsies and doubt that either of them will be able to raise bread dough for awhile yet, but I've also refreshed the buttermilk sourdough (Brigid) and set it to do its thing overnight on the counter. Now I'm thinking of taking a bit of Brigid tomorrow and trying a small sourdough loaf without adding the extra bit of yeast I add to the rest of it for our sandwich bread. I am right in assuming that all I'd need to add would be a bit of salt and more flour? And should I keep her fairly wet or what? Oh by the way, and off topic, it's 10:30 pm approx. daylight savings time here in Montreal; what time, or day, is it in Australia?