I've been reading an occasional post at the site for a couple years now ever since getting into sourdough bread making. I use sourdough for everything from bread and dinner rolls to sweet rolls and pizza dough. I don't use any levening agents except for the starter. My favorite bread is a sun-dried tomato/basil, but I make a variety of spiced breads and rolls as well as the tradition flour, water, salt sourdough. I'm located in west Michigan USA (the mitten state).