With every changing season we need to pivot with it to ensure the best care for our starters. In the summer months it’s not the humidity that affects our starters, it’s the temperature! Yes, the humidity affects the hydration of our dough by increasing it but that’s not true for the starter. For those of us keeping our starters on the counter, paying closer attention to the ambient temperature can mean the difference between a yeast forward starter or a lactobacillus bacteria forward one which will affect the taste and performance of your starter. If your starter is negatively affected by warmer temperatures that are causing peaks to happen faster and in turn ending up hungry ( thin & watery) before your normal feed time then your breads will tell the story. When this happens you’re creating more lactobacillus bacteria, more acidity, losing wild yeast and threatening the overall health of your starter. Every great loaf begins with the health of your starter. If the temperatures are fluctuating or are now warmer than before then your peak times are varying and can be unpredictable. So my advice to protect the health of your starter, regulate peak times and control the temperature of and around your starter, invest in either a proofing box that has a temperature range as low as 70*f or a sourdough home or a cozy starter jar warmer. OR if you have a space somewhere, anywhere in your home where the temperature constantly stays between 72-80*f, keep it there at all times 0.7cu ft Foldable Dough Proofing Box Heater 100W, Sourdough Starter Warmer with PID Temperature Control & NTC Sensor, 34–122°F Range &1 Min –96 Hrs Timer, Fermentation Box for Sourdough, Yogurt, Natto https://a.co/d/084AHflb Brod & Taylor Sourdough Home https://a.co/d/04ZrzCw0 Cozy Bread® Starter Jar Warmer - Round Warming Mat & Insulation Cylinder | Perfect for Fermenting Sourdough Starter | USA Brand https://a.co/d/0j3TPH0j

Something went wrong in this bake. I decided to use a new Italian flour "Polselli Organic Bread Flour. This is considered high protein flour good for Artisan breads ...Ciabatta and Sourdough, etc. This was different to work with as the dough never came together and remained very wet and sticky. Normally I love high hydration dough but this one was a struggle. I was wondering since this a wheat flour vs white bread flour if this was the difference. In the end the bread turned out but looked rather flat before putting in oven. I will say the taste was phenomenal and blew King Arthur Bread Flour out of the water. My husband about ate the whole loaf. It was chewy yet soft and full of flavor. Saying this the dough was still tough to handle and my crumb shows this as there are several "caves" vs. holes in the bread. The question...was it the flour? Considering it didn't pull together even before bulk fermenting during the coil folds? Hoping to figure out how to use this flour again..the taste is so good. Thank you:) @Henry Hunter