I made the sourdough a second time and it was a success. If you remember (or even care! ha!) last time it was on the dense side. I think my mistake last time was letting the “sponge” phase sit out for a half-day longer than I should have. Good grief! So sensitive!
I think this is why I have traditionally enjoyed cooking more than baking. I’d rather explore an art than an exact science. But I’m starting to come around because things like fresh bread and pies straight from the oven are sooooo worth it.