Not only did the bread look good and sound intriguing, its recipe surfaced just as I was contemplating whether to use more of my newest sourdough starter or simply refresh it. Obviously, I opted for the former--my love of bread is too strong to resist that siren song for long--and am glad I did. Because it contains a good amount of sugar, especially for sourdough, and is dotted with semi-sweet chocolate bits, the loaf isn't actually sour. It's not too sweet, either, perhaps making the dark chocolate richness that much better. I opted to replace the raisins with toasted walnuts (my new favorite addition to sourdough), although I'm sure the sweet, chewy gems are an excellent addition.