Sough Dough Success!

Just after midnight local time my first loaf of success came out the oven, nor more for my fat brown recycle bin or crumbs for the birds.
The home grown culture worked, and not enough TLC in the kneading process, talked to it sternly,  did the trick, when the shaping came into play,  looking decidedly better. x the missing factor gauging the rise, learning from last time, stayed up, baked late into the evening,  worked out, 6-8 hrs rise time.
It won't stay like this long soon be eaten, chowder and sough dough for lunch already....mmmmm!
Sough dough culture was grown from organic Rye flour, grown in Lincolnshire milled at Mount Pleasant Mill at Kirton in Lindsey, It will have the strong sour taste, i like in this type of bread. fed the spare culture put it to bed in the fridge till the end of the week.
Its so nice when a plan comes together,......... I didn't have a plan so it can't go wrong!..... Spike Milligan once said i believe...