Hi PJ. Great, helpful site. I have been using my starter (Colin) for some years now based on organic wholemeal spelt. I was living in Coffs Harbour (semi-tropical) and have moved back to Tassie (cold) and as a result of unforeseen circumstances Colin was stored for a year. He has now been re-activated, smells normal and looks happy but my bread is not coming out as successfully as in the warmer climate. I have spoken both softly and harshly to Colin about lifting his game but he just plugs on! I think my main problem is a different brand of flour, and having to use a fan forced oven that forms a skin, but we shall persevere as we are on the right track. Having read your information on your site I am now wondering about whether Colin is too wet. I am not a cook of sweets or cakes so have no idea what the consistency of pancake mix is. Your photos seem to show a starter with a rough surface (small peaks) Could you please clarify this for me before Colin gives up on me and leaves home. Regards Gary.

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