First sourdough

Hi everyone!

I have been lurking for a while, baking loaves from FWSY using poolish and biga.  I finally decided to try the Levain recipes, but couldn't bring myself to use the quantities of flour required to follow the starter instructions in that book.  After reading Deborah Wink's instructions on the site here, and not so patiently tending the goop for 10 days, I finally had a starter that seemed promising.  I decided on making the Field Blend #1, as I am partial to rye flavor, and this is the result.  It's still too hot to cut, but it looks pretty good to me!