Jo,  made this today for DH's birthday lunch.  Served over sliced banana,  very nice and easy.  Love recipes when I have every thing to hand.  Think it would churn into a nice icecream. Thanks

Katya,  are you in USA OR ENGLAND?  I am Australian so cup measurements are similar to English.

Katya,  ceejay is right about the density of the starter.  For my recipe, the consistency should be like a thick pancake batter,  and make sure it is active.  Feed the starter with flour and water,  (rain or filtered water),  leave on the bench for about 7 hours,  (it should have bubbles on the top), and smell like beer.T.hen follow the recipe.

With the cup measurements,  the American cup is a bit smaller,   so I would say 1 1/4 American cups of starter and water,  to the amount of flour.   

You can cook the loaf in free form,  the reason that I suggest that you make a 'tent" of foil,  is the steam created gives bounce to the dough and a better rise.  If you want a free form loaf I suggest that you cover the loaf with a oven proof basin or cake tin.

I retested this recipe yesterday,  following the directions as printed,  and produced a good loaf.  The only difference being that the 2nd. rise took 4 hours.   This is probably because it is so cold here at the moment,  and I am experimenting with feeding the starter once in two weeks,  so the starter may have been a bit sluggish.

Good luck , keep trying and don't give up because the end result is worth the effort.

Before I start,  bought Master Chef, vol 2 magazine.  Good value for $5.

Yesterday,  made pumpkin soup  and Isi's rolls
Today,  and in preparation for visitors tomorrow,
Sour dough bread, took 4 hours for the 2nd. rise as I have been feeding the culture only once every 2 weeks.
cheese sauce, EDC book
Isi's prawn soup,  will add the prawns tomorrow
Butter,  added 100mls. rice bran oil to 1200 mls of cream.  very spreadable.
Kangalanga,  sauce from the Meat on the Menu book,  for a pasta bake ( had this for tea tonight )  makes 6/8 serves

Will be making Queen of Puddings tomorrow,  and mint sauce to go with the roast lamb.

Cookie you are so organized.

I also do what Thermomixer does.  With a French bread stick,  I leave it in the foil I have frozen it in and put it in the preheated hot oven for 10 mins, then unwrap it and give it another 5 to 10 mins.  depending what it needs for a nice crunchy crust.

You girls are so smart.   I can't stand messy cook books,  but this is what happens when you make two recipes at the same time from the one book.  To avoid this I print off the recipe and use this to work from.  I know ,  poor trees,   but I can't stand the gunk on the book.