Z watched countless YouTube videos, read articles, and searched the forums for advice on sourdough.
She adjusted for high altitude (higher oven temperature, pan of water at bottom of oven), used scales to weigh measurements versus measuring cups, and, the real trick, was kneading the dough a lot more than described in the original recipe.
Two loaves last night and they looked and smelled great.
Toasted with real butter this morning and the taste was perfect.
Her perseverance and experimentation paid off.
At her billing rate as a CPA, I think I am eating the most expensive sourdough toast in the country.....