My neighbor's sourdough comment made me rethink my whole process

Last week my neighbor Linda watched me wrestle with a dough that was stickier than a toddler with a lollipop. She just said, "you know, it's not supposed to fight you that hard." It hit different because I'd been following this recipe that said the wetter the better, from some blogger who clearly never dealt with my humid kitchen. I was adding flour in panic mode and the bread came out like a hockey puck. She showed me her starter, which she keeps in the fridge and feeds once a week, barely any fuss. Turns out I was overproofing and overhydrating everything because I thought more effort meant better results. I dialed back the water by about 15 percent and started trusting how the dough feels instead of just the clock. Anyone else had a neighbor or random person give you a baking tip that actually worked better than any blog or video you watched?

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