We don’t have a logburner but we do have a designated beer fridge so the starter (Vincent) is going to live in there. That should mean that I can get away with feeding him once a week.
Grum, your loaf looks professional which is the best accolade I can think of. I think mine has room for improvement but good for a first effort.
It was not labour intensive to make, it was more the time it took. I proved it overnight then folded and proved again for a further 4 hours then popped it in the le Creuset and baked it for 35 mins with the lid on and 15 with the lid off.
My mistake was using the wrong paper to line the pot, the paper stuck to the bottom of the loaf and is hard to peel off. On the plus side I did remember the salt (I often forget this for some reason)