Learning sourdough math changed my whole baking week, weirdly

I was reading an old King Arthur flour blog last Tuesday and found out that a 100% hydration starter basically doubles in size every 4 hours at 75 degrees. I never measured my starter weight before, just eyeballed it, and my loaves were always dense or flat. Once I started weighing it and timing the feedings, my bread went from doorstop to bakery level in about 6 tries. Anyone else stumble on one random number that made everything click for them too?

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