500th loaf logged in my notebook, here's what stood out

I keep a spiral notebook for every loaf I bake, and last Sunday I hit loaf number 500 with a basic 70% hydration white bread. What surprised me is that the worst 10 loaves all came from recipes I copied online without adjusting for my kitchen's humidity, not from my own mistakes. Anyone else track their bakes in a log, and did a specific number change how you think about your process?

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