Ok wonderful. Thanks. I thought younger starters were a little less resilient which is why I mentioned it. I'm in Queensland with ambient kitchen temps of about 25°C on average at the moment. I'll try keeping it in the oven with the light on. Would that help?

I don't DISlike it, but I keep missing a larger, wild crumb. My starter is (allegedly) 150 years old (given to me by a friend whose grandmother brought it over from France and HER mother baked with it 🤯). I feed it with rye flour and very rarely get a dud loaf. I BF until window pane (never the ⏰️).

And that's for a big loaf. Should I be leaving it in longer with the lid on? Crumb shot of last one that had 25min lid on 250C

Do you always measure temp afterwards? What do you aim for?

I'm interested in your methods. I'm in Celcius so bear with me 😄 I put my Dutch oven in cold with the lid on, turn yep to 250°C. Loaf goes into the freezer still in its banneton. After 30min I pull it out, score and bake for 25min lid on at that temp, then drop to 220 w/ the lid off for another 15

Thanks for clarifying Alien. I thought we all contributed as you say, but had an argument with a guy at a set of lights once who told me to use the footpath because I didn't pay rego or licensing fees. I told him off of course but it made me aware that some ppl don't quite know how to share.

This is true. But until cyclists need to pay a levy to be able to use (and improve) the roads that motorists pay hefty fees to enjoy, we're going to have to lump it.

I'm in Brisbane, Australia and I can cycle 9km into the city on a dedicated bike path with my children. We've got dedicated lanes marked in bright green on the road, and there's secure parking at (nearly) every train station. I feel really grateful! Less pollution, better exercise!

Crumb shots! SD spam 🧡

I'll cut into it when it's cold and show you the inside!

VOLUME!!!