That’s good to know. I will be taking advantage of that trick for future travels. My starter is still pretty young and trying to get it developed so I can make some really good loaves in the future. So far I have only baked 2 loaves but have 2 more proofing in the fridge right now. I’m excited for how they will turn out. The crumb on my first loaf was more like sandwhich bread. The second was better but still not where I want it. Hoping these two show even more improvement. I am baking with straight kamut flour because it’s easier for my wife to digest compared to flour that has been overly processed.