FINALLY got a good sourdough loaf!!

I got spoiled when I started making bread with some no knead recipes using fast action dry yeast. It was effortless and turned out amazing. Then I turned my attention to sourdough, and it has been an uphill battle lol It took me awhile to get the hang of my starter, I wasn’t feeding it enough in the beginning. Once I got that figured out, I made several loaves that were sub par or bland. Tried different recipes, and struggled to adjust the recipes to fit my busy life because I’m not home that much.
Finally with this loaf, I got good spring (most of my other ones were too flat), a pretty good sour flavor, and it tastes great! What I did this time was not be such a slave to the recipe. Pretty much every recipe I use has pretty detailed wait times, and for bulk fermentation it’s usually 4hrs, and I would very strictly follow those times. The recipe I used this time didn’t have a time, and just said to bulk ferment as long as it takes, until it’s jiggly, rises enough, bounces back, etc. For my dough, it was about 9 hours!! I was afraid that was too long, but the proof (no pun intended) is in the pudding! Let it finish for about 15hrs in the fridge, and it turned out amazing!