The starter is reliable now. Fed at seven in the evening with equal weights of flour and water, it doubles by morning in the cool kitchen. The loaves have gone from flat and sour to open and mild once I stopped over-proving. The oven here runs hot, so the Dutch oven lid comes off after twenty minutes rather than twenty-five. Rye at a tenth of the flour weight makes the crust darker and keeps the crumb moist for a third day.