Welp, this rules!

Original Post: https://www.reddit.com/r/Sourdough/s/Z6uEZe4FL6

Thank you to the fellow sourdough enthusiastist who helped me troubleshoot my loaf. Y'all helped make my bread crafting dreams come true!

Side note: 100g starter, 500g flour, 350g water and 10g salt. 11 hour bulk ferment, 12 hour cold ferment. Every else is the same per the pantry mama's instructions.