first bake with a new starter

I made a new rye starter and was surprised how relaxed the process was now that I know a tiny bit about sourdough. It had a few pin-sized holes from leuconostoc bacteria on the first day. By day 2, it had way more pinholes and started smelling like a combo of soggy grain and a pile of overused sweaty running shoes. Over a week of 1x a day discard and feeding, it acidified nicely. By day 10, it was rising and falling regularly, had small and medium sized holes, and was smelling sprightly and tangy. So I made my first bread with it:

45% whole rye / 10% malted khorosan / 45% bread flour / 80% hydration -- 100% yum!

Rob