I just baked this sourdough. It's got perfect tanginess. I'm so proud of myself! The crust is crackly, the insides tender, moist with good texture. I don't have diastatic malt powder. I proofed it in an oiled bowl and didn't slash it. But PJ's right: it sure does spread out! I joked that it needs a bra, next time! LOL! And then thought... that would be my 2-qt le Creuset Dutch oven. I haven't used that pot in decades. This is so much better than storebought. It even sounds just like Jeffrey's sourdough crust when he saws through his! Thanks, PJ, for all the insights and tips. Yay!

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