Some pics of the fruits from a week long (and ongoing) experiment:

Pleased as punch with the result. With less hurried and more careful handling, I could have pushed for a more open crumb  but the dough was so active it was leaving the confines of the container.  I literally plonked the entire thing on a baking sheet and straight into a less-than-ready oven.

For me, the crumb texture is spot on, between chewy and fluffy.  The flavour is great and I suspect will be even better tomorrow.  The crust was making wonderful crackling/popping noises as I took it out of the oven.  

Despite several of my starters being rather 'touch and go' recently (I've been trimming down on how much starter I maintain), I've learned a lot through this last week which has significantly changed my understanding and approach to sourdough and bread-making in general.

Cheers for now, 

FP