A main component of my time at Luigi's is spent is spent tweaking my loaves, trying new combinations to achieve a more perfect end result. Sometimes, this entails simply varying water temperature, or percentage of starter:flour. It is usually tedium to most folk, but I thrive on it. I have a hard time NOT wanting to tweak with each daily, successive foray into my bread-making. I was once told , by a professor: "You're only as good as your last loaf, don't forget it". Ouch! I've been really bad, more than a few times........If that's the case! Some nights, like the one just past.....My hands were in sync with virtually all I touched. I get this calm, methodical vibe that translates into a oneness with the food fashioning.........It's a likeness akin to a quarterback knowing where his wideout is going to be, or a shotputter "feeling" the "put" as the stone leaves his palm.....Anyways, here is my nightly testament from 10/22.......Buona salute!