Hit 100 loaves baked this month, my countertop has permanent flour dust

I started tracking every bake on a sticky note in my kitchen and hit 100 loaves exactly yesterday, which included 23 sourdough disasters with burned bottoms. The win mattered because I finally learned my oven runs hot by 25 degrees after all those failures, so I lowered the temp and got a perfect crumb for the first time. Anyone else keep a bake counter and notice their failures actually taught them more than the wins?

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