After at least a month trying to get a sourdough starter going, I finally succeeded (thank you rye and pineapple juice!) and made my first loaf. I’m happy overall, made a country boule (about 60% white BF, 30% very strong WW and 10% rye), good flavor and crust. It was a bit too big and pillowy for my Dutch oven so thinking I may have overproofed? About 4 hrs BF then overnight in the fridge and about 2 hrs on the counter to come to room temperature before baking. Any suggestions? Thanks!