Trying to Master the Art of Homemade Sourdough Bread

I've been diving into baking lately, and sourdough bread has become my latest obsession. There’s something so satisfying about the crusty exterior and chewy interior, but wow, it’s been a journey! My starter took forever to get bubbly, and even now, every loaf turns out a little different. Sometimes it’s too dense, other times it’s too sour, and every once in a while, it’s just right - which feels like a small miracle.

I've been experimenting with different flours and hydration levels, but I’m curious how others keep their starters happy and consistent. Any tips on timing or tricks for that perfect crust? Also, what’s your go-to method for shaping or scoring? Would love to swap stories or even recipes if you’re into this too!