This was my starter in the morning. The volume has reduced from its evening time high, as you might have noticed from the "tide marks", but still bubbling when viewed from the top:
Then came the tricky bit - and DISASTER!
Oven came up to temperature. Removed the tray. Tried to tip the dough onto the tray. But it got stuck. Had to scrape off some dough with a spoon. What I saw on the tray was a flat, flat bit of dough, DEFlated. The tray had cooled and I reshaped the dough into something more of a loaf shape with even more flour. My heart had sunk with the dough.
Nevertheless it went into the oven and I put boiling water into the bottom roasting tin. This produced steam which is supposed to give the loaf a nice crust. The water dried out faster than I expected. So, more water next time.
We plan to eat this very rustic bread with a hearty soup tomorrow.
Would I bake another sourdough loaf? Of course -- I do have a jar of sourdough starter now. But I would probably do a few things a bit differently. Starting with using more salt to counter the sour taste.
Salt and leaven (yeast). What did Jesus say about its use in our daily lives?