I TOLD myself to be ready for the change in weather, but it tripped me up once again.  I wasn't taking the warmer weather into account when refreshing my starter.  So lately it was way on the downhill side before I was using it.  Big mistake, as my loaves have been somewhat flatter and somewhat more dense, though certainly edible.  But I'm back on track now, as evidenced below.  Thought I'd better document this here so others can learn from my errors.

 80g firm starter, 200g water, 275g HG flour, 25g WWW, 7g salt

Your somewhat slow bread buddy,

Susan