I was ready to give up on sourdough until loaf number 12 finally worked

I messed up my first 11 loaves in a row. Flat, gummy, or just a sad brick every single time. Then last Saturday I changed one thing, I started using a scale from my kitchen in Bakersfield instead of measuring cups, and loaf 12 came out with a real rise and an open crumb. Now I'm wondering how many other baking problems I've been blaming on my oven when it was really my measurements. Has anyone else fixed a fail with just one small change like that?

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