Baked bread after ages.
Dipping my toes into sourdough courtesy starter from @vinouspleasure.
Should have come back here before I started, because I would have have used the shorter method from the don’t-be-a-bread-hostage link, or the one linked from that page which is even easier – do-nothing-sourdough 
But here we are. Not my finest loaf, but also not as much of a disaster as I expected for the first try.
From that crumb structure chart, I think it falls into the top left corner – “extremely under-fermented” 
. I did 1/4 of the Tartine recipe by weight, so a half loaf / baby boule. AP + gluten + spelt.
