That "starter getting weak" worry hit me too after my first long streak ended. What I found was it was usually the flour, not the starter. I had a bag that sat in the pantry a few months too long and every loaf from it came out slack, even with a bubbly starter. Now I do a small test loaf whenever I open a new bag, just a single dough ball in a jar, so I know within a day if the flour is off. Nine times out of ten the next bake was fine and the starter was never the problem. One flat loaf after a hundred good ones is just noise, not a trend.

How long have they been running those tags on the stud packs? I used to figure this was just another tech gimmick that would slow a crew down, but hearing that their rework calls dropped is what got me. We run off printed sheets in a binder too, and I always said paper works fine, until you watch a guy stand in the rain flipping pages trying to find one wall. Now I'm starting to think the tag is worth it just to stop the digging. For outside, I've seen guys use clear packing tape over laser printed labels, but I'd like to know if that actually lasts a full season.