The Traditionalist in me was Rather Skeptical about the very idea of sourdough baguettes. After all, for centuries all breads were made with sourdough of one sort or another, and it was only after the long gradual evolution that made baguettes possible—the availability of whiter flours, reliable yeast, steam-injected ovens, and urban populations—that at last the ephemeral baguette found its place. Finally, a bread with crisp crust (and lots of it), tender crumb, and above all, a complete lack of acidity. The first taste of a baguette must have been so startling to people who had only known acidic breads, a true taste revelation. Keeping all that in mind, while writing curriculum for a class called Baguettes Six Ways for the King Arthur Baking Education Center, I decided to include a sourdough baguette. This formula is the result, and it is quite an interesting contrast to the other five from that class. While I would never wish to forsake non-acid baguettes, this sourdough baguette does find a bit of space amongst its brethren in the baguette firmament. All the commercial yeast can be omitted, in which case the bread will be denser and have a more pronounced flavor.