Even in Kyoto

I can now say, with some small sense of relief, that the bread came out very well! The flavor is wonderful and the texture is pretty good. I think because the sourdough sat dormant for so long, (oh, and our house isn't particularly warm), it was a very sloooooooooow rise, and the crumb is fine and the gluten isn't especially glutenous.

But it is DELICIOUS, and I did manage to bake it all the way through, which is what I was the most worried about since I'm out of practice.