This is my 4th loaf ... 4th crumb? I'm new here. I'm working on timing in my oven, scoring, etc. But overall, we've had delicious bread and I've been able to share with coworkers and neighbors to boot. I even made sourdough pancakes on Sunday.
Feed room temp starter with 2x the bread flour to starter, eyeball the filtered water until it gets to a chunky paste, leave for ~9 hours on the counter until doubled, then:
100g starter
350g filtered water
500g bread flour
10g salt
1 hour rest for the shaggy dough, 4x stretch & fold every 30 minutes, 8-12 hour rest on the counter, shape. At this point I can choose to score & bake it, or do the 12-24 hour cold proof then score and bake. 450° for 35-40 minutes covered in a Dutch oven, 15-25 minutes uncovered.
Link for pancakes: https://www.farmhouseonboone.com/quick-sourdough-discard-pancakes/
Basically, I'm just pretty pleased and am excited to continue to experiment. Kind of love that this doesn't have to be "perfect" and timing is so fun (although the other night I was doing stretch & folds at midnight). Just wanted to share my beginner's luck!