Madison Co. Virginia I'm not a baker, but thought it might be interesting to try a little. I thought I remembered a method described once for keeping a continuously revolving batch of bread going. Where every day you carve off what you want to bake for the day, and then you kneed in the amount of flour, etc, that's needed to maintain the batch. Is this a feasible thing, or is there too much chance of the wrong bacteria populating the batch over the course of several months?