Gary, I don't think Colin is necessarily too wet; he's probably happiest when he's just barely pourable (think having to help him out of his container with a spoon or spatula), rather than too thin, but sourdough is endlessly flexible (though sometimes erratic, as well), and can perform well under many different circumstances. I'd suspect your problem isn't Colin, but the cold climate and change of flour. I'm betting Colin might have been enjoying a higher protein flour in the past, which would also explain why he's getting thinner; the less protein in the flour, the thinner sourdough becomes, AND the more difficult it is for any bread to rise, due to reduced gluten. Also, Colin does like his warmth, so cold Tassie is a shock after warm Coffs Harbour. Here's what I'd do: see if you can find somewhere warm for him to rise, when he's out of the fridge and being fed. And look around and see if you can find something marked "bread flour" or "high-protein flour." I think once you give him some warmth and some more nutritious food, you'll find him bouncing back to his former heights of glory. Good luck! PJH

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