A very, very good loaf of bread. This is the first one I've made that I would say is genuinely sour. It is tender and flavorful, but its real glory is its crust: deeply caramelized and delicious. It was also the occasion for a discovery. I had to use all of the starter I'd made for it, saving none to ferment the next batch. For fun I decided to mix a new starter in the old container, which had a few clinging shreds of starter in it, and lo: a whole new batch of starter, no problemo (and for that matter, problem solved). I'm learning that wild yeast is strong.
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