OK - it was certainly not perfect. In fact, there is LOTS of room for
improvement. But our first loaf came out of the oven today. Miracle of
miracles - it looked great - and tasted great!

Used our recently activated "Original San Francisco" from SDI - for all
those who posted that this culture is not sour --- well, maybe we got a
different strain, because it is astoundingly sour. Without even
extending the culture proofing time.

Need to do a better job with the rising time and/or the flour - the
inside of the loaf didn't rise completely, leaving a small gap between
the top crust and the interior of the loaf. And the loaf was not as
'risen' as I might have wanted. I suspect it rose and fell again due to
too long a rise time. Need to keep a closer eye on it.

Thanks to all who helped with advice - we're thrilled to have the
starter in the fridge, and look forward to a fresh loaf or two every
week.