Usual 6 sticks. I only used SD levain no YW but as last time I used 160g very ripe/ ready levain instead of 80g. They are a tad more sour than I like. But my taster loved them.
The crumb is very very shiny which I haven’t noticed before. I’m going to add 3% non diastatic malt for browning in the next iteration. 
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These look light and fluffy, Caroline. Itoo have found that French flours (if that was what you were using) need a bit of malt to aid with browning - I tend to use diastatic malt flour at 0.5% - it would probably do the same job as your 3% ND malt.
Lance
They aren’t the best of the batches I’ve made but certain attributes are present , blisters and glistening crumb . Extremely nice crust. I’m not wild about the sour but they are frozen now and as we have found the chemistry of freezing baked goods affects them positively. So report after we try them this weekend . Yes T 65 still in use. L’Epicerie.
I never use DM only the non DM which I made by baking a huge jar of DM. The DM turns dough to goo no matter how little I use. In fact the flour being in the same cupboard was affected by the DM’s presence… I’m joking… sort of 😵💫
Do you think you had more sour from the larger % of starter?
My more detailed answer is below after Bennie’s post.
Too warm, too long . I had a lot going on here that caused me to be inattentive. I was lucky they are edible. Will see what the overnight freeze wrought as far as improving flavor.
I’ll post something about that as a learning experience. Thank you for looking Ian. c
Nicely done Caroline, you’re really into the sticks lately!
Benny
With this one. It was over fermented and also was too warm while fermenting. I’m surprised that they did turn out at all.
The last batch had the same amount of levain but half of it was YW levain which 1) loves warmer temps 2) prevents sour .
I will keep an eye on it this time and likely not retard at all just do an all one day bake.
Live and learn in all things. Thank you Bennie 🙏