For seven years I’ve baked sourdough, twice or more a week. I’m pretty ok at it by now. Still, this is a good loaf, for the huge “oven spring”, the bounce you get in the dough rising in the oven. Had a good “crumb” too: the feel and shape of the bread inside. This one had nice spread of holes (the holy grail, as it were, of sourdough bakers), good consistency and great, slightly chewy, taste. IIRC, this one was a mix of organic bread flour and some organic malt flour. Nothing else, but a bit of salt, water and natural sourdough starter.