It’s a different flavor than I’m used to, but it’s tasty. Not as sour as sourdough, but there’s definitely some acidity there.

I think it could have baked for a little longer. During the last ten minutes I kept taking it out to test it, so I’m sure that didn’t help.

The milk wash probably wasn’t necessary. That wasn’t in the directions but I remember it working well with a previous loaf of bread. I also may have let it proof a tad too long, because it was starting to hang over the edges of the pan. It did rise quite a bit more in the oven too.