scoring

Just thought i would share what i learned but what many of you already know. I found it so neat how scoring affects your loaf.  I had always been doing the long score down my batard trying to achieve an ear with minimal success.  Then a recipe i used suggested scoring 3 shallow cuts diagonally to keep the inclusions from popping out.  the batard ended up long and skinny because of the way the diagonal cuts split open pushing the ends of the loaf outward , lengthwise. now i've  experienced what they mean when they say scoring affects the shape and oven spring. Even tho the loaf started out asymetrical  it ended up looking pretty uniform   I'm glad i started making sourdough again and it's so much more fun now that my starter is mature.  about 10 months old now.  my fav part is shaping the dough and creating that surface tension and that feeling of excitement when it's time to remove the lid from the DO.  And I love this forum.  Everyone is so nice and helpful.  Hopefully I can contribute and answer any questions bakers may have.  I think i've discovered that alot of SD failures could be due to a young starter.  i think even if your starter is doubling if it's still young, it might be hard to get a nice crumb.  It's way more forgiving when it's mature.  Good night and happy baking