You probably don't know this but since last year I've been trying to bake a sourdough bread. I say trying because I kept failing. And failing. The problem is the sourdough starter.
Getting the liquid starter to work is only the first part of the journey. Next, I had to use the liquid to mix with bread flour (1:1) to produce a refreshed starter. This is similar to a sourdough starter. I had to discard/feed the refreshed starter at least one day before I can use it to bake. On the third day, I carefully measured out 110g of refreshed starter to make White Pan Bread. I felt it was safest to bake something easy.
The Jayeon Bread book has a formula for sourdough. I think I will try that next. You never know, 20th time (I've lost count) lucky?