Thank you for this post! I bake over 50 loaves of bread a week for our farmer's market. While the stone ground whole wheat, Harvest Grains, and white sourdough breads don't seem to be affected by the seasonal change, I've always been challenged by my whole wheat sour dough, a King Arthur recipe. During the winter and cool spring it was "behaving" as it rose, but now I'm back to it "breaking" as it rises again. I noticed last week how wet the starter (in a 5 gallon bucket) was and reduced the fluid...a scary thing as it's supposed to be religiously equal parts of starter, fresh flour to water by weight. I didn't reduce the water enough I guess as it still broke and had a"pebbly" flat top. I love the rounded beautiful loaves of winter! I'll reduce the liquid, and its temperature more this week as it's been in the 90s here in the mountains of east Tennessee. Thanks for your help!

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