Buoyed by Quatrarius' bread bonanza, this baker brought forth Brad, the baker's sourdough starter (for Brad is close to, but not quite, Bread), and baked this bread duo, followed by beckoning his housemate brethren to avail themselves of this beautiful bounty.
My housemate baked the banana bread.
I may or may not be going stir-crazy during this shelter-in-place order.
Our apartment is freezing; the rise was not nearly as high as I wanted it, but the crumb is adequate.
Bonus: I get to work on my (shitty) latte art.
Bonus bonus: Brad, the sourdough starter
One non-intuitive thing with sourdough -- more starter usually means less sour bread. The yeast grows more quickly than the lactobacillus which makes it sour. So if grow up a larger amount of starter and use twice as much starter, and adjust down the flour&water to compensate, the bread will rise faster, the lactobacillus will have less time to do their thing, and the bread will have a milder taste.
If there's a clear liquid on top of the starter before feeding it, skim it off before beginning the feed/discard process. Also, leaving it to feed for too long with not enough fresh food will cause it to be more sour--feed more often to reduce sour taste