USR369 caught a real error: recipe #32's first draft used DoughCalc's separate built-in commercial-yeast preset (std-reg-sandwich, oil-based, no starter) instead of USR369's actual sourdough Large Loaf preset (item #49: 600g flour, 62% hydration, 20% starter, 2% salt, 1% malt -- the same base used throughout this session for Bakes #11/#12/#13). Corrected: swapped instant yeast + oil out for 120g active sourdough starter, kept the sourdough process (bulk ferment + folds, shape, proof/retard) intact, and kept only the BAKE-technique changes for a softer crust -- loaf pan instead of Dutch oven, 375F instead of 475->450F, no steam/deep scoring, butter brush after baking + towel-covered cooling. Internal temp target corrected back to 205-210F (sourdough/lean-dough range) rather than the 190F used for enriched yeast breads. Noted in the recipe's own notes that sourdough being a lean dough means it won't get quite as tender a crust as an enriched loaf can, managing expectations rather than overselling the fix.