Experimenting with sourdough.

I was making Leader's Sourdough Croissants and had two cups of fermented sponge left over, so I used that to make some whole wheat Double Crusty which has a tsp. of vinegar in it, a curious addition to any sourdough.  It came out beautifully, one large loaf instead of the two medium ones I usually get from that recipe.  This is the first time I've ever converted a regular bread recipe to a sourdough one, and I'm thrilled with the results.  Great rise, actually 2 rises in the bowl and one in the pan, and terrific oven spring.  It's only a year ago that I came on this site and made my tentative move into the world of sourdough, and you have taught me so much.  Thank you for the inspiration.