Glenn mentioned that the San Francisco country sourdough formula was a variation on a variation of Hamelman's Vermont sourdough. So of course I had to try it. Although, since I am in SF I guess this makes my VT Sourdough a SF sourdough. The husband and I both agreed with Hamleman's assessment that this is an excellent everyday bread.
I made zolablue's (Dan Leader's) semolina sandwich loaf. It definitely had some rising power!
Proofing for only 30 minutes
Baking in the oven
Drinking, eh, I mean, baking for Saint Patrick's Day... 
Guinness chocolate cupcakes 
My starter seed culture is not ready yet so I'm practicing bread with commercial yeast in the meantime. I read in another TFL post that it's possible to make "artisan" bread using commercial yeast and was pointed to this link for Forkish's white bread with overnight poolish from FWSY.
I made the Tartine country loaf on two separate occasions and both didn't turn out right. Maybe the Tartine country loaf was an overly ambitious first try at a bread made with a starter? Before making my first Tartine country loaf, I had never made nor maintained a starter before nor had I ever made a leaven. But I followed all the directions laid out in the Tartine Bread book. When my starter was rising and falling predictably, I made the leaven. I tested the leaven and it floated so I guessed it was ready to use.
For a long time I was scared of using yeast. Although I am still a novice at bread making, the fear has subsided. In addition to learning bread making, I've always wanted to tackle laminated and enriched doughs. Viennoserie is like a happy place where cakes and bread meet. For some strange reason I find Viennoserie less scary than bread. With bread, there is no place to hide my mistakes. It's flour and water (and salt and yeast). With Viennoiserie, mistakes are still noticeable, but the butter, sugar, eggs and milk make those mistakes more palatable.
