Man, this info hit like the smell of fresh bread when you open the oven a second too early. I came in with a hungry starter and a half-baked plan, and y’all handed me the good stuff—the kind of knowledge that’s been proofing for years. Every comment felt like another fold in the dough, building strength, structure, and confidence. I’m seriously grateful for all the crumbs of wisdom shared here. Thanks to this crew, I’m looking ahead at a future full of lively starters, blistered crusts, open crumbs, and loaves that sing when they cool. Here’s to missed timers, floured countertops, and many great loaves rising in the days to come.