Sourdough baking log and starter care.

The starter gets fed every morning with 50 grams of whole wheat flour
and 50 grams of water. In summer it peaks in about five hours; in winter
it can take eight or more. Bake with it at peak, when it has doubled and
the surface is domed, before it starts to fall.

Best loaf so far: 75 percent hydration, 20 percent whole wheat, bulk
fermentation for four and a half hours at 26 degrees with four sets of
coil folds, then shaped and retarded overnight in the fridge. Baked in
the dutch oven at 250 degrees for 20 minutes lidded, 22 minutes open.

Flat loaves have almost always meant over-proofing during the overnight
retard. Cutting the fridge time to ten hours fixed it.
