Sourdough

Finally got around to actually baking my first loaves of Chad Robertson's Country Loaf.  One of the best loaves I've baked thus far.  I did use a different starter than what he recommends.  It is based on white and rye flour and I fed it every 12 hours for 20 days.  It was probably ready after about 5 days but I just couldn't get it together to do the actual baking.