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Well done. The right way to do it! Learn to consistently make a recipe, and how timings, ambient temp, ingredient temp, starter activity etc affect the dough.
I am always a little incredulous when people post about a loaf that wasn’t entirely successful and then comment how next time they’ll be adding cheese or using different flour or some other change. Getting a solid base understanding and technique gives you the skills to then be able to adapt/change and improvise.
dancing james
Olly398
Been baking sourdough more or less once a week since lockdown (and long before, but not so consistently). Picked a recipe/method, stuck to it and the practice is paying off.