Bread-Bakers v102.n006.4

     At the risk of beating the dead horse into a pile of... well-- 
ya.  Anywho, several people have mentioned the use of a styrofoam 
cooler.  I just wanted to let everyone know that Ed Wood has detailed 
instructions in his quintessential sourdough book "World Sourdoughs From 
Antiquity".  You may want to visit his website.

http://www.sourdo.com/book.htm

Fellow Bread Fiend,

Pedro