Totally agree with the hydration tip! 75% seems to hit the sweet spot! But hey, did anyone else have issues with their dough rising in colder temps? My kitchen’s like an icebox half the year, and my loaves come out denser than I'd like. Any tips would be amazeballs!

All about that organic flour life here 🌱. Does it make a difference in your starter if you use organic vs non-organic flour? I'm thinking about those pesticides and whatnot messing with my yeasty bois.

Anyone else think starters have moods? My Bert was sluggish until I played around with hydration. Tried 1:1:0.8 (flour:water:starter) and it got wayyy more lively. Maybe Greg wants less water?