Thanks for your note about the sourdough starter. I have been maintaining mine since last spring and it took a good six weeks to really get the rhythm down. The key I found is feeding it at the same time each day and keeping it in a warm spot near the stove. I use half whole wheat and half all-purpose flour and that gives it a nice nutty flavor. The discard pancakes are a favorite here on weekend mornings. I add a little cinnamon and vanilla and they disappear fast.

For the shaping technique you asked about, I watched several videos before it clicked. You want to create surface tension by pulling the dough toward you on an unfloured surface. Let it rest seam side up in a floured banneton overnight in the fridge. The overnight cold proof really deepens the flavor and makes scoring easier. I use a sharp lame and try to keep the cuts at a shallow angle.

Let me know how yours turns out once you give it another attempt.

About the garden plans you mentioned, I think starting with tomatoes and peppers is a solid approach. I put in four raised beds last year and the biggest lesson was spacing. Give each tomato plant at least two feet of room and cage them early before they get unruly. I use a mix of compost and topsoil and water at the base to avoid leaf issues.

For the trellis idea you described, I built a simple one using cattle panels and t-posts. It worked great for cucumbers and pole beans. The vines climbed naturally and harvesting was much easier than bending over. I would suggest anchoring the posts well because a heavy wind can shift them.

Mulching with straw made a big difference in moisture retention during the hot weeks. I put down about three inches after the soil warmed up. Let me know what varieties you are planning.