SharonC said
So, after reading about BillyG’s adventure with sourdough starter, I decided to have a go at it.......

....Who knew that this would be a violin AND bread making forum!  Thanks guys  

LOL @SharonC - just caught up with the post !  Well done - a really fine looking starter and finished loaf!  There's nothing "magical" about it once you get to grips with the technique.  I've recently "resuscitated" a 2 week old (err, I really mean "forgotten about because of other things..."  - during which time, yes - still made our own bread, but just using normal dried yeast)  starter that had a deep layer of brownish hooch - took 3 days to bring her back-to-the-light from the "other-side" hahaha - but it's ready to go !  Cool !

And of course - thanks so much to @ELCBK for your shared recipes and hints - I've made your chocolate bundt cake (well, something "very close to it") twice now - my good lady was well impressed !  Even made some sourdough based traditional ψωμί μαγιάς  LOL ( I had to google translate that - how accurate it happens to be to Greek readers I have NO IDEA...! ) - it's "Greek bread" - the aroma during cooking is simply mouth-watering, and the result is ultra-moreish.   Just in mentioning this - I absolutely had to go find my notated score ( oh - I mean recipe ) - and I can't locate it .. hmmm that's annoying - it'll turn up, I probably archived it....  now I mentioned it, I'll really have to make it again.  Darn it all !!!!  LOL

Nice one, SharonC !  Welcome to the SD Club !