This is my first try at a sourdough loaf from my started that I started one month ago, please leave any advice on how I can make this better. I am using filtered water and plain flour 🍞 My first attempt at a sourdough loaf, please help me know how to make it less doughy. I suspect it may be under proofed due to the temperature of my home. I live in a quite cold country and have found that my starter isn’t rising very much so I have reduced to feeding every 2-3 days. My starter appears to quite flat but if I spin the jar it gots from looking like the 4th photo to the 3rd photo This is the recipe I followed: (In Australian temperatures and measurements!) - 362.5g warm filtered water - 125g active sourdough starter (Margaret) - 12.5g Salt - 500g bread flour Instruction: mix ingredients together let sit for one hour perform 4 sets of stretch and folds or coil and folds every 30 mins for 2 hours bulk ferment on counter for 4 hours (depending on temp in your home) refrigerate for 2 hours or up to 4 days when…