Doesn’t look too disastrous?

Did it work?

Sure looks like the kinds of breads you get with a new starter, don’t you think?

Beautiful breads! Have you changed your flour with the move to the new place?

Still got it, Sneekee. Glad to hear you’re back to baking again, was wondering how you’d get on after your move.

Lovely appearance

Good luck with the move! Hope you’ve made a stiff version of your starter for the move so that it can handle a bit of abuse in the transition.

Very nice Sneekee, a beautiful batch indeed.

Yes, you can!

Simply use some to start an off shoot (which will become the levain for your bake). Most starters adapt well to all kinds of flour, but do tend to do better on whole grain, so something like whole wheat is a good place to start.

I was like you for a long time, especially since at the time I had a round Dutch oven. But, since getting batard bannetons as well I’ve loved the taller loaves I get with more loft to them.

Great blisters! I think the trick to keep in your head is that fermentation curve.

"The difference between 70F/21C and 80F/27C may not seem like a lot, but the fermentation rate at 70F/21C is about 50% slower than the fermentation rate at 80F/27C."