On VSalon, we share the good, the bad and the not so good, so I'll introduce this loaf. I hydrated this batch a little more than usual and I had a tough time getting it out of the banneton after proofing in the fridge overnight. This particular batch of starter might have been my most active batch as it continued to ferment throughout the process and I probably should have worked it more before the final proof. The good news is that the crust was awesome and the crumb is nice and light with a true "sour" tang to it...not much left as I gave my Mother 1/2 the loaf and we have been making some awesome sandwiches over the past few days.