Update: Hit 200 sourdough loaves and finally stopped being scared of scoring

I started keeping a tally on my phone case with a sharpie back in March, just to see how many loaves I could push out by summer. Last Tuesday I hit 200 and that number honestly shocked me because I never thought I'd stick with it past the first 30 or so. What changed me was a customer at the farmers market in Eugene who pointed at one of my loaves and said, "that ear is beautiful, you clearly know what you're doing." I had been hiding my scoring cuts too shallow for months because I was terrified of deflating the dough, but her comment made me realize I was treating my own bread like a stranger's. So I went home, pushed the lame in deeper on the next batch, and the crust opened up like a flower. That one moment of external validation flipped a switch in my head about trusting my own hands. Has anyone else had a specific compliment or number that made them finally adjust their technique, or am I just weirdly driven by random praise?

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