Sourdough it that deep

Often I see people trying to perfect their sourdough loaf. To get the perfect colour and crumbs and everything. But in my experience over the past 2 years of making 2 loaves every week it's just not that important, its all bread.

Sometimes I get a perfect crumb and others not I use the same starter but it's a living thing and it changes from time to time. sometimes it's more open and sometimes it's more even but everytime it's still bread and tasty. The most important thing I've found is to get the gluten to develop but even then it doesn't need to be windowspane perfect it just needs some elasticity to trap the air properly

Ive learned that it doesn't have to be that technical as recipes seem to make it out to be and first time bakers fear to often they are doing something wrong. Since I'm not selling my loaves then its far more satisfying to just make bread and not worry so much about it being perfect. Once it is actually breeding then your golden; bake, eat and repeat