Never mind. It rose more than I realized. I guess I'm not such a good
judge of volume after all. Even has some approx 1cm sized holes here
and there.

The hardest part about baking is waiting for it to cool, while bombarded
with those wonderful smells!

And it's too sour. That's okay. It'll go well with a tangy goat kefir
- ha ha. I have made both extremes, and I'm slowly learning what the
causes are.

Mike