Sourdough Bread Starter

[LudlowStreet]

MN help me!
I've been given a sourdough starter in a jam jar. I just want to make some sourdough bread and have some starter left for the next loaf.
I've looked online for a recipe but after wadding through so many websites with nonsense lifestyle shit and no sign of the promised sourdough bread recipe with a simple flowchart I've given up.
Please MN, what's the recipe?

i use a Le Creuset lidded casserole for baking mine

Hmm, well, no good answer to that I'm afraid. I think my expectations are very low, to low to be bothered with scales

I think my casserole dish is cast iron.

I'm going to bake tomorrow in the casserole dish. Somebody upthread said they don't kneed, so should I kneed or not? And putting it in the casserole dish, do I need to grease the dish or anything? What about temperature and time?

It will probably come out brilliant but you will never be able to recreate the recipe

Big ❤ to MN for all your advice. Hopefully bread will be edible 😋

Normally you would fold and shape a sourdough loaf yes

Bet it won't!

I'm going to cook it now, no knead. Do I oil or flour the casserole dish before heating it?

I put it in the oven, transferring it to the casserole dish, it all sort of flopped down. Is that normal?

I don't think anyone is keen to respond since you ignored recipes and suggestions and just decided to follow your instincts 🤷🏼‍♀️
When I bake sourdough I leave it to prove in the baking tin and when it's proved and risen enough I bake it. If you handle it then you will knock the air out and it will be flat.

Ah, so I should have left it overnight in the casserole dish ?

Oh dear!

Trial and error!

It sounds like your dough was too wet or proved too long, or you were awkward moving it into the dish, so it couldn't hold its shape and collapsed.

As you didn't measure anything, it's probably either too salty or not salty enough. It will most likely still be edible. Your next one will be better.