My starter is performing better than ever now I have a new regimen. Hamelman's Vermont Sourdough with 15% stone-ground whole wheat flour.
I appreciate the feedback. I see you're new to the forum. Welcome. This is a great place to troubleshoot and share your journey. There are a lot of people with great skills that are able and willing to help. We like to experiment!
Beautiful loaf Gavin, the oven spring is especially impressive the profile of the cross section is so vertical!
What is your new starter feeding regimen?
Thanks again for your compliment.
I've converted my white liquid levain to a stiff 85% hydration stone-ground rye sourdough. I feed it once a day in the morning and leave on the kitchen bench. I no longer refrigerate the starter. 10-gram rye sourdough starter, 17-gram water and 20-gram stone-ground rye. It's easy to convert to a liquid levain over two feeds, which is very active and the best I've experienced.
If you're interested in reading my rationale for changing to this regimen, you can find it at http://www.thefreshloaf.com/node/65789/solved-my-starter-issue