I decided to condense my many sourdough bread blog posts into a single one. They all follow the same recipe (https://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/), though I occasionally experimented with the use of a bit of rye flour in the dough and in the starter.
The use of a dutch oven, a better scoring tool (feather double edged razor blade), and a starter that was older and better taken care of, as well as having access to a solid convection oven, all contributed to better bread. So did simply getting comfortable with the bread making process. Photos are arranged in reverse order from when I first started baking sourdough.
I am very proud of my improvement over time. Consistency in the crumb of the bread is still something I need to work on.
The Artist's Appetite 