Homemade sourdough journey

After 6 months of trial and error, I finally baked a loaf I'm proud of. The crust has that perfect crackle, the crumb is open and airy, and the tang is just right. Key learnings: use a Dutch oven, don't rush the bulk ferment, and get a kitchen scale. Tartine's recipe as a starting point, then adjust hydration to your flour.