A healthy robust starter is paramount for achieving that signature open crumb and tangy flavor. Daily feeding for new starters, typically with a 1:1:1 ratio. Starter should double in size within 4–8 hours after feeding, exhibit numerous bubbles, and smell pleasantly yeasty and slightly acidic. Always use a digital scale — measure flour, water, and starter by weight not volume. Use high-quality unbleached bread flour (12–14% protein). Use filtered water — chlorine inhibits beneficial microbes. Autolyse: mix flour and water, rest 30–60 minutes before adding starter and salt. Stretch and folds: 3–4 sets every 30–45 minutes during initial hours of bulk fermentation. Cold proofing: after shaping, place in banneton in refrigerator 12–24 hours. Top tips: Be patient — sourdough is a slow process. Keep notes — document amounts, temperatures, timings. Use a Dutch oven — creates perfect steamy environment. Don't over-handle — be gentle. Starter ready when it consistently doubles or triples within 4–6 hours after feeding, has dome-like shape, many bubbles, and passes the float test. Ideal bulk fermentation temperature 75–80°F (24–27°C). Dense sourdough caused by inactive starter, insufficient bulk fermentation (under-proofing), or underdeveloped gluten.