Sourdough victory!

That probably wasn't the best tasting loaf of sourdough bread I've ever eaten, but it was by far the best I've ever made myself. It ended up with a strong but complex sour flavor, a moist interior, and a pleasantly crisp crust. (I won't be worried about the one vast gaping hole that formed in the middle unless it happens regularly.)

Now my goal is just to figure out the timing a bit better. At the moment, it seems like I've got to be in the house for substantial portions of two consecutive days to arrange all the various rising and mixing times. That may be a good thing: having bread this delicious around more than once a week would be a health hazard. But if there's a way to rearrange the schedule a bit, I'd like to have the extra flexibility.