Tino, thanks, I really appreciate your thoughts. Noted on picture size, I lean towards smaller pics for message boards but i'll beef up. Really want a scale, will get one in the next month for sure. Anyone have any recommendations? Glad, the recipe looks solid, I'll stick with it and just adjust if needed. I am using Gold Medal unbleached AP flour. My water is reverse osmosis filtered as West Texas water is really hard and tastes like milk. Thanks for the encouragement. I'll try batards next time. Cameron