It is a pretty yeast-y dough. I might look into no-kneads, but the baguette recipe I have is not terribly well suited to a standard home kitchen. Last time I tried to make it at home, it got a quarter-inch thick crust from how long I left it in the oven just trying to get some color in it. In the end, I only got the barest hint of tan on it. I've been thinking of trying no-knead loaves anyway, so once I finish Dad's commission (he ordered nine loaves), I'll probably switch to that. Thanks for the suggestion!

Oh, nice; I'll have to bookmark your care-and-feeding instructions for if I ever start a sour. I don't care much for sourdough myself, but I do like collecting information and recipes, and I may change my mind later, so yay!

Yes indeed! Om nom nom nom sushi.