Just finished my first "sourdough" loaf. Or maybe I should say "naturally leavened" 'cuz it sure isn't sour! I made a starter 5 days ago, feeding daily, and it certainly leavened the dough, but not a hint of sourness. Great crumb, and the flavor was great too, if I had been comparing it to a "standard" dough.
Maybe my starter just needs to age?
I also had some trouble with the dough sticking to the banneton during the 4 hour secondary. I salvaged it OK, but it looks a little silly:
Here's a shot of the crumb: