Here's a version of sourdough baguettes, benefit of Ian Lowe's Dropbox. Besides using his indirect retarding method before, this levain was spiked with a bit of sugar, something I had never considered. What came out? The best tasting and structured baguette I've done so far. The combination of Pivetti weak, as well as stronger protein flour, made for a perfect eggshell crunch and a crumb like satin. Damned if I won't paraphrase Ian's own description again, "The Special K flavor!"