Beautiful Crumb not Sour though
So I have been messing with my non acidic starter to see if I could correct that and get some sour to my sourdough. I added 1 tsp of cider vinegar to one starter and fed it after 12 hours, then 1/2 tsp to another starter and fed it 3xs (every 8 hrs), and then made a control loaf that was with the original starter. Now I don't have proofing baskets so when I put them in the fridge they were in greased glass bowls, so I think I can correct the shape. The one loaf that had the best shape I just plopped out of the bowl onto the stone and didn't try to gather up the bottom before placing it on the stone, like the others. Live and learn, and hope for baskets for Valentines day.