Thank you to everyone who has contributed to this forum, it's so helpful! I got a taste for sourdough while living in Germany for a few years, but finally got around to baking it this year.
So far from the forum I've made a sweet potato sourdough, Karin's German Feinbrot, and Pataqueta's Neapolitan Pizza with Natural Sourdough.
Edited to add: What kind of scale do you use? I have an old Ozeri scale and I'm wondering if it's sensitive enough for measuring ingredients like salt.
P.S. My username is a mashup of the German words for two and three, which is a word my spouse made up the first time he tried to order bread in a bakery there. Luckily he also held up the appropriate number of fingers.