The baguettes made with Berta's moule were a success. The crusts weren't quite as crisp as usual, but I think that's because I didn't manange the water vapor properly. Also I kept moving the dough around after I'd shaped the loaves; next time I'll try putting them directly onto the moule. On the other hand, the starter I used had been frozen, but that didn't seem to affect anything adversely.

I've also made some sourdough with potato water; with the potatoes I made mashed potatoes that we ate with Chinese food leftovers. The sourdough didn't need any yeast at all, and developed in about 36 hours, rising up out of the black liquid like the surface of Solaris in the movie of the same name.