By an act of god or similar miracle the sourdough did its fermentation thing and turned into real, edible, sour bread. “It’s good. Really good.” was Aydan’s response. Everyone who tried it (including myself) was surprised by how delicate and soft the inside of the bread was, even though I slightly burnt the outside. At least it has a nice artisanal look now, as if I actually knew what I was doing. I’m going to start a new, larger batch today since the dough takes about a day to rise and set up for baking.