At last I now seem capable of consistently baking sourdough loaves that are worthy of the name. These are made using some of Mick's starter and also his recipe with a few modifications for my local conditions. e.g. 10 degree overnight proofing in the garage. I do think it would be useful if people noted the ambient temperature of their baking conditions. I am sure a 4 hour proof in Sydney at the moment gives very different results of a 4 hour proof here in North Wales.