I was amazed! My messed up sponge actually made great bread. Not as sour as I want, but it was tall, beautifully browned, crunchy/chewy top crust and chewy sides and bottom crust. A nice crumb, a little moist inside, but only 3-4 minutes shy of perfection. I'll try my technique again this weekend but with adding the salt, sugar and final 2 cups of flour at the right time! Can I post some photos of my first sourdough bread in 30 years? You are welcome to send them along to our Bakers email OR post on the Community part of the site! To increase the sourness of your starter, you can feed it with half-AP flour and half-whole wheat (or rye) flour. This will boost the nutrients to the yeast and get them super active! Also, you would want to bake your bread to a minimum internal temperature of 190F . If the crust is fully browned before the middle is done, simply tent the loaf with foil and keep baking until the temperature inside reaches that 190F! Best, Kim@KAF

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