is held in this small bowl.
I've been nurturing it as carefully as a newborn baby.
Here it is-
a sourdough starter!
Made from a recipe in Paul Hollywood's Bread book.
I found the starter took much longer than the 3 days stated to really become active and bubbly, maybe because my kitchen was not at a constant 20-24c and my first loaf was a bit flat and disappointing.
But second time around was a big improvement.
I bought a banneton from Ebay which helps the dough keep its shape whilst rising and also gives the attractive markings on the finished loaf.