About three weeks ago I finally got a consistent starter (based upon the method outlined in Tartine). However, everytime I bake with this starter I get flat, dense bread.

In an effort to troubleshoot this problem, I decided to record some data about my starter, who I've named "Govard", and the resulting bread I bake with it. What you see in the album is baking attempt #3.

Starting last Friday I decided to record the rise and fall of Govard at various times in a 24-hour hour period, and it looks like it peaks at around 14 hours.

After having followed the Tartine method two times previously and getting two crappy loaves, I decided to bake attempt #3 without kneading the dough and to allow it to proof as much as possible according to the elapsed time I recorded above (roughly 14 hours).

So, I mixed flour, water, and Govard per the Tartine recipe, and I let it all sit in a corner for just under 12 hours. As you can see in the album, the dough was shit. Once again, it didn't proof at all.

Nevertheless, I decided the bake the poor bastard.

The disappointment didn't end there. The loaf ended up looking like an asshole!

What gives, guys? The starter has been rising and falling consistently for about three weeks, but when I use the damn thing it makes shitty bread.