I made my starter from scratch. People act like you can do that in a week. In my case it took months before it was strong. I also learned the mix of flour and water that worked for me. Just a small change leads to a very different dough. It just took time and trial and effort to dial that in. Lastly, I stopped trying to proof on the counter and baking the same day. I don’t understand what I’m doing wrong, over or under proofing, but the dough is always loose and flat and deflates. If I bulk ferment, shape, and then toss it in the fridge - it seems I can do no wrong. I can let it proof overnight, 24hrs, even two days - and it still bakes with good spring and better flavor. So ya, now I just leave it in the fridge, pull it out at the last minute and bake it cold (I don’t even let it warm up to room temp - I just add to my cooking time and use a thermometer to pull the loaves at 205F)