baked my first brick!

I've been baking sour dough for about 3 months.  I attempted a sourdough sandwich loaf. Flavor's good, crust is good but if you threw it at someone you might kill them.  I think I was too impatient. Next loaf will be proofed for longer, maybe overnight in the frig.  I love the complexity of sour dough and the thought process that goes into each loaf.  If the temperature of the kitchen changes you get a different bread.  So much different than using commercial yeast, which I've been doing for 30 years.

I love this forum.  Thank you everyone for all your hard work and inspiration.

Maggie