For context, my first loaf was ok but not sour enough and a little underproofed, my second was a flop (so gummy and flat), and this is my third! I used “The perfect loaf” beginner recipe but halved in case I messed up again. My starter usually doubles in 5-6 hours, and I made sure it was ripe when I made the levain. The levain always takes longer to double than the recipe says, but I was patient this time.

Recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/

My biggest struggle was bulk fermentation—despite keeping my apt at 70/71 F, my dough had NOT risen in the 4 hours this recipe allocated. Called my dad for advice and added another 2 hours in the microwave with light on and cup of hot water and then 12 hour overnight proof. Also decided to let it sit at room temp for 40 minutes before baking, rather than straight baking from the fridge like the recipe calls for.

I still want my loaf a little more sour—I tried feeding the starter every other day at room temp for 3-4 feedings, and I used some rye, WW, etc. but what else can I do. What feedback, recipe suggestions, or advice do you have? Kind of intimidated to mess with hydration because I’m definitely a newbie!