August 17, 2015 - 12:40pm
Dabrownman, thank you for advice
about baking in summer heat, decreasing the starter and levain and doing an overnight bulk fermentation. I took your suggestions and here is 1/2 of my last bake and crumb shot. 
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Dabrownman, thank you for advice
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perfect with that bloom, spring, bold bake and a crusty ear too!
Baking in AZ you get to learn to bake in sever heat, we set records 3 days in a row this past Friday - Sunday, 117. 115,114 F! Whew......when the kitchen is 88 F and higher and you get to learn to bake in the winter when the kitchen is 64 - 68 F.and everything in between. Making goo is much easier here though :-)
The summer is actually better baking weather, once you learn how, since you can use the outside temperature of 95-105 F to do some interesting, starter and levain 3 stage builds as well as unusual bulk ferments and proofs to bring out different and more complex flavors in SD breads. I could get the same effects with a proofer but use a heating pad in the winter .
Glad the advice worked out so well for you. This is what TFL is all about and how i learned to make bread instead of the horrible stuff I made for years and years.
Happy baking