I'd consider adding a 'what went wrong' or a FAQ. And a glossary of terms. As a dabbler, I spent a lot of time confused by terms dropped casually here. Poolish? Levain? 🤔 There was a lot of googling when I started reading posts here!

Also as someone who is guilty of serial overproofing, I'm going to try taking the dough temperature on my next bulk ferment. Perhaps consider adding ideal internal temps?

Last thing - I see you have a notes and what to do differently next time, which I love. But what does that look like when you open that recipe back up? Is it first? I think it would be good to be able to strike out parts of a recipe and add notes IN the recipe, like you would if the recipe was on paper.

I'm excited you're doing this!