Sourdough bread - like the bread, not the washing up

The March edition of Country Living has 2 sourdough recipes and I fancied using some of the sourdough starter from the Friendship Cake to make bread.

The Country Living recipe required mixing/kneading 5 times, so I did an online search to try and find a simpler method. All took ages (one including leaving the dough to rise overnight) but decided to try this one

http://www.shipton-mill.com/the-bakery/recipes/article-328/

I made this yesterday as I had the day off and could light the wood burning stove in the late afternoon to start getting the sitting room warm.

My was very wet and the first rising it seemed hardly to have grown at all. The second rising was better but the dough had not risen as much as ordinary bread dough. But in the oven it went, it cooked in the time stated in the recipe and tastes fine. I can taste it slightly sweet, but then I know it is using cake starter. Someone else not knowing this might not spot the sweetness.

Reading the notes at the bottom on the recipe (after cooking!) I see I should held back some of the water to stop the dough getting too wet. But one is supposed to add the water, except for some to disolve the salt in. So to hold some in reserve would have meant another jug - yet more washing up. My washing up as a result of breadmaking is:

Two large mixing bowls
one jug
one wooden spoon & 3 spatulas (I can't remember how I needed quite so many!)
one baking tray and one loaf tin

I don't see myself making sourdough again, but ordinary bread seems easy by comparison so I plan to be making that more often, especially for the next month when I should be having the woodburning stove on so can raise the dough in front of that.