Third try with sourdough finally gave me a crumb I'm proud of

I've been at this for about 6 weeks now. First loaf was a brick, second one had a crust like a hockey puck and a gummy middle. This morning I cut into loaf number three and it actually had holes and a soft texture. No bakery perfection, but it's edible and my wife said it didn't taste like a science experiment. Biggest fix was my kitchen runs at 68 degrees in the morning, so I moved the proofing basket on top of the fridge where it's warmer. Anyone else find their house temperature messing with their rise times more than the recipe says?

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the_alex26d ago

Fridge top is warm, but check your starter temp too, that one threw mine off.