I have been working on my sourdough starter for about three weeks now and it is finally getting that nice tangy smell. The key is feeding it at the same time every day and keeping it at room temperature. I use a 1:1:1 ratio of starter, flour, and water. My friend recommended using rye flour for the feedings because it ferments faster than all-purpose. I tried it and honestly the difference is noticeable. The starter becomes more active and bubbly within a few hours. For the actual baking I have been doing a simple country loaf with about 75 percent hydration. The dough is quite sticky but manageable with wet hands. I let it bulk ferment for around 6 hours at room temperature with stretch and folds every 30 minutes for the first 2 hours. Then I shape it and let it cold ferment in the fridge overnight. The scoring is still tricky for me but I am getting better with practice. The crust comes out really crispy and the inside is soft with nice air pockets. I am planning to experiment with adding some whole wheat flour next time to see how it changes the flavor profile. The whole process takes patience but the results are worth it.