Starting with sourdough again

Getting back in the saddle after a move. Finally started my own sourdough culture from flour and water. Happy with the result. This is my second attempt baking (EDIT: with new starter). This loaf was not retarded, but a second loaf is in the refrigerator for a bake in the morning. I haven't cut it yet, but I think the crumb will be OK given how the dough felt and appeared prior to baking. I'll post that later on. This is Hamelman's Vermont SD (baked in DFW).

Happy to be back!