The breadmaking went really well. Knowing that sourdough can be tricky, I limited my expectations. But when I took it out of the bowl this morning to knock back, it felt right, springy and just the right degree of resistance, so my hopes were raised. I lined two small bowls with floured tea towels as instructed, left it a few more hours and put a pan of water in the oven to create steam as the loaves cooked. A small faux pas when I carefully turned them onto a baking sheet, slid them in the Aga and immediately realised I’d forgotten to slash the tops, so I whipped them straight out and did it. Not enough, it would have been better with a slightly deeper cut or two. But never mind. The taste is wonderful.