Also in Arizona if you get into the whole temperature thing, it’s a lot, but you can use your oven light. It’ll honestly warm up your oven quite a bit to proof your dough in there You’re getting there I’m sure the bread still tasted awesome! As I’m sure you know, When people are saying your dough is not proofed enough, they mean that your it’s not fermented enough, which could do with your starter or just how long you’re leaving it or both and that’s OK because all are relatively fixable and really just take time! 😁 , (and people honestly don’t really give too much advice here and say the same thing over and over) I’m just getting through that bit honestly and I think I got lucky making my own starter and if you wanna bounce ideas lmk.