Sourdough Chronicles: Loaf #2

The recipe was essentially unchanged from the previous one.  The only difference was the age of the starter.  Based on the Kitchn formula, it was "mature" enough, after 4 feedings.  I'm too much of a novice to independently verify that.  However, i CAN say that the starter immediately bubbles up after being fed with the 1:1 flour:water. 

Notes:

1. It smelled a bit like sourdough, but there was no significant amount of sour flavor.  I don't really mind, since my point to the starter is to homebrew a leavening - not a flavoring - agent. 

2. The air pockets seemed a little bigger this time around, which may be a consequence of the "mature" starter.  I'm still not satisfied with the way the lower half compresses. 

VERDICT: Still not good, but still edible. 

Next: Put it upside-down into the Dutch oven.