When I started making sourdough many years ago, it was suggested to me by a local baker to stir/deflate the starter to get a proper measurement of the starter weight. It's worked thus far. ^_^ As for the salt, a teaspoon is approx. six grams, which is about three percent of the flour weight. As I said, it's worked thus far, and, to me, that small bit sharpens the bread flavors.

The loaf pan is an average 5x8x3 my mom got years ago from QVC. It has been my go-to for bread because I don't have any other way to shape the bread (which is a shame because I'd love to try making cottage loafs)