Sourdough

Well I followed the instructions carefully - 50 gm of this, 70 gm of that, etc, but then it all started to unravel ("leave in a warm place for 8-12 hours"). I have several different recipes, all fairly different in terms of quantities and timescales. Didn't realise that sourdough doesn't need kneading like yeast dough. Managed to cobble something together in the end that looked reasonably loaf-like. One of the recipes said to leave eating it until the next day if possible. I'll let you know.

And of course we now have a microbial pet living in the fridge....