Bread!

Not perfect, but not horrible for the first time with wild yeast (and the first loaf in more years than I'd care to admit). Not sour, but this was with all-purpose flour and a white bread recipe. Still quite fermented. I skipped the proofing stage and ended up with a too-dense loaf where I could have had two loafs of looser crumb. No complaints; this will be incredible soaking up venison stew.

And now I know I have a happy starter.