Hi, I'm pretty much new to sourdough, and almost new to baking in general. I made myself a working a starter, and followed the instructions on the 1st page very closely. Everything went according to plan and as it was predictated until I got it out of the banneton: it flopped down a bit onto the baking tray, then when I took it out of the oven, it hadn't risen up much, just out sideways. So I was left with a very low profile lofe - flat even. It tasted very good, sour. It had lots of air bubbles in it (wans't too dense) and the crust was how I like it (thin - I used the water method). So, how do I keep it from flowing sideays in the oven (it is an electric oven at 230C). Did I over proof it or something. I think the starter is working ok, it rose wuite a bit in the fridge over night... Also, what's the accepted method for stopping the dough sticking to the banneton cloth, I used flour and it was ok?
