I tried several times to get a starter going and finally, on my third try it looked like I had a live one. I decided to try to make a small loaf just to see if I had need succeeded. I used 290 grams of bread flour. Everything proceeded according to plan until it was time to bake the loaf. The dough stuck to my proofing basket and by the time I had gotten it unstuck it had deflated a bit. I baked it anyway and it resulted in this loaf. The flavour is good, obviously not as light and airy as it would have been had it released properly but I now have real starter which is what I wanted to prove (a little baker's humour there!).
i thought I had floured the basket really well, but obviously I did not. Do any experienced bread makers have any tips so don't have this problem in the future?
