Sourdough bread

Today I baked sourdough bread for the first time in thirty-five years. The starter culture came from an fermenting jar of bottled apple that fizzed out all over the kitchen when Jan opened it. Inspired by Janet's and Lasse's bread I decided to give it a go and added the apple to a mix of spelt (dinklemjöl) flour and water. The culture took off immediately and we tried it yesterday successfully (both technically and taste-wise). So, today I baked my first levain loaves.
Now it's time to eat it!