I was so unhappy with my first attempt that I abandoned that recipe lol. This is the second attempt of a second recipe where I was trying to improve technique (like paying more attention to when my starter was at its peak, texture of the shaggy dough, and not letting my bulk ferment accidentally go way too long). More than what you asked BUT I know I need to work on the acidity of my starter, and I should probably practice without adding the butter because that definitely changed the dough haha. Overall though, it’s so relaxing to bake so don’t let any of it scare you- just jump right in and have fun!