First loaf from my sourdough starter!

Hi everyone!

I'm excited to start documenting my bread experiments - after several months of sad, yeasted sandwich loaves and gummy no-knead yeast breads, I finally got a metric scale and promptly saw a sharp uptick in the quality of my bread. I adapted Max Bernstein's Crusty White Bread recipe by giving it the sourdough treatment - multiple folds over several hours, and a long bulk ferment in the fridge to develop the flavor. I got by pretty well with that for another 6 months or so, but this month I finally got up the will to make a sourdough starter using KAF instructions. It took closer to two weeks to really get active, since it's finally starting to get colder up in the Northeast.

I know it's not as deeply flavored or complex as a more mature starter, but the first loaf I made (see below) with a 2-week old starter seemed like a great starting point! I tasted it the day it was baked and the day after, and it's ridiculous how much the flavor improved after letting the finished load rest for a day. 

Now that I have a good starting point for working with sourdough, I want to start messing around with more creative flavors. Maybe a cheddar loaf with the seasoning blend from Stella Parks' cheddar biscuits?