I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my starter feedings. I don't really follow any rules aside from equal parts flour/water. How important is it to feed the starter in proportion to the starting amount? I've seen lots about a 2:1:1 starter:water:flour ratio or even 1:1:1, but I haven't really been doing anything like that. In most cases I just feed a static 40g flour/40g water each time; regardless of the starting volume, starter rises to double no problem and I make sure it passes the float test every time before I mix the dough.  I've baked 4 loaves unsuccessfully at this point, all have been flat with a large air pocket like this. My best guess is that this has to do with being under-kneaded but after doing some more reading I'm a little curious if there's any specific reason behind feeding a starter that much and if it could be contributing to my bread failures. Is my starter OK (i.e. I should look elsewhere to find the problem) or is this something worth changing about my process? Thanks! 
In the past, I've used both but haven't used a waffle iron in the last 30 years even though I still own one. (OK: TBH: the waffle iron is hanging on the wall as decoration and a reminder to my grandmother)  There's just no substitute for a real Belgian Waffle maker because the plates are interchangeable and you can make:   Brussels waffles Liège waffles Waffle cookies Fruit waffles Croque Monsieur and so many more yummie Belgian things   whereas one waffle iron can only make one kind of waffles...  ¯\_(ツ)_/¯ 