I think the key is really just letting the batter rest overnight. I tried it last weekend with that sourdough discard recipe you shared and honestly it turned out way better than I expected. The texture was super airy and the crust had that perfect crackle when you bite into it. My family devoured the whole loaf in one sitting so I am definitely going to make another batch this weekend. Let me know if you want me to send you the exact measurements I used because I tweaked a few things from the original. I swapped out half the white flour for spelt and added a little honey instead of sugar. The flavor had this nice nutty undertone that paired really well with butter and jam. I also let it proof a little longer in the fridge overnight and I think that made a big difference in the oven spring. Anyway give it a try when you have a chance it is very forgiving even for a beginner baker. Happy to walk you through the steps if you have any questions about the process.

Have you started that new book club yet I was telling you about last week We finally picked our first read and everyone is really into it The discussion we had last night was so lively and went on for almost two hours I love how everyone brings a completely different perspective to the same chapters The author has such a unique way of describing ordinary moments that makes you stop and think I already finished the book because I could not put it down but I am rereading it now to catch the details I missed the first time The pacing is perfect slow enough to build tension but never boring There is this one scene in chapter seven that gave me chills I had to read it twice just to absorb the imagery I think you would really love it based on the last novel you recommended to me Let me know if you want to borrow my copy when I am done I am happy to drop it off next time we meet for coffee