Hit batch number 100 and it completely changed my sourdough routine

I kept a tally on my fridge (nerdy, I know) and when I got to my 100th loaf, I looked back at my early notes. Turns out I was fighting the dough for months because my kitchen runs cold, but I never adjusted my proofing times. One afternoon I just left it an extra 4 hours and the crumb came out exactly how I wanted. Now I trust the clock and the thermostat instead of guessing, and it's made baking way less stressful. Anyone else keep a log and hit a number that finally made things click for them?

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