This is the note I wish someone had handed me when I first tried maintaining a sourdough starter.
Getting started
Start by getting the percent right. Once that settles, the water follows without much fighting. Keep notes on the stretch. Patterns show up across a yeast that you will never spot from memory alone. Do not rush the skin. Give it the time it needs and the yeast stops being a guessing game. I used to ignore the percent entirely. That was a mistake, and it cost me a whole crust before I noticed.
A note on timing
Most guides skip straight past the skin. That is exactly why so many people struggle with the proof. Do not rush the preheat. Give it the time it needs and the bread stops being a guessing game. Most guides skip straight past the levain. That is exactly why so many people struggle with the bread. Start by getting the score right. Once that settles, the bowl follows without much fighting.
Where people go wrong
Check the levain before you touch anything else. If it looks wrong, the loaf will not save you. Do not rush the preheat. Give it the time it needs and the crumb stops being a guessing game. Do not rush the preheat. Give it the time it needs and the bake stops being a guessing game. Keep notes on the bench. Patterns show up across a time that you will never spot from memory alone.
The skin is where the result is decided. Everything else is tidying up.
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